Find Brunch Right Now

Butternut Squash Chipotle Chili with Avocado

Dinner
Save to Foursquare

It was a bleak weekend in New York, with a permeating weather gloom that kept me content in the comfort of my cheery apartment for hours on end. Any Sunday with an open agenda and rainy winter skies is an inspiration for feel-good food, which is why I’ve been poring over cookbooks to find the ultimate chili recipe to combat the doldrums.

Butternut Squash Chipotle Chili with Avocado

I was immediately drawn to this recipe because it quite literally includes all of my favorite things in the title: butternut squash, chipotle, chili, and avocado. This dinner requires minimal prep work and doesn’t need hours of simmering in the Crockpot, which can make it tough to plan ahead. It pleases the vegetarians, gluten-frees and vegans in the room. Most importantly, it tastes exactly the way you want it to— hearty and amazing.

Butternut Squash Chipotle Chili with Avocado

The best part, if I haven’t already sold you, is the leftovers! If you are anything like me and struggle to find half an hour to eat dinner during the week, let alone find time to cook, the ability to refrigerate and reheat for multiple meals is crucial, and makes you feel a lot better about the damage you’ve done buying organic groceries to satisfy your healthy habit. Be sure to snuggle up in your comfies while you enjoy this feel good end to your day.

Butternut Squash Chipotle Chili with Avocado

Ingredients

– 1 medium red onion, chopped
– 2 red bell peppers, chopped
– 1½ pounds butternut squash (do yourself a favor and get pre-cut!)
– 4 garlic cloves, pressed or minced
– 2 tbsp. olive oil
– Ground sea salt
– 1 tbsp. chili powder
– 1 tsp. ground cumin
– 1 tbsp. chopped chipotle in adobo (find this in an international foods/mexican aisle, comes in a can and isn’t usually carried by Trader Joe’s or a small city grocery)
– 1 bay leaf (surprisingly, this isn’t found in the produce section! It’s in a jar found in the spices section)
– ¼ tsp. ground cinnamon
– 14-ounce can diced tomatoes, including the liquid
– 4 cups cooked black beans or 2 cans, rinsed and drained
– 14-ounce can (about 2 cups) vegetable broth
– 1 avocado
– 3 corn tortillas for crispy tortilla strips
– Cilantro (optional, for garnish)

Bitches in the Kitchen: Butternut Squash Chipotle Chili with Avocado

Directions:

1. In a 4 to 6 quart Dutch oven or stockpot, sautée the chopped vegetables (onion, bell pepper, butternut squash, garlic) in one to two tablespoons of olive oil on medium-high heat. Stir the ingredients frequently so they can cook evenly.

2. Once the onions start turning translucent, turn the heat down to medium-low. Add all of the spices and canned ingredients, and stir. Cover for about one hour, stirring occasionally.

3. By the time your chili is done, the butternut squash should be tender and the liquid should have reduced, producing the hearty chili consistency that we all know and love.

Butternut Squash Chipotle Chili with Avocado

4. Make the crispy tortilla strips: stack the corn tortillas and slice them into thin little strips, about 2 inches long. Heat a small pan over medium heat, add a drizzle of olive oil and toss in the tortilla slices. Sprinkle with salt and stir. Cook until the strips are crispy and turning golden, stirring occasionally, about 5 to 7 minutes.

5. Serve the chili in individual bowls, topped with crispy tortilla strips and diced avocado. Cilantro and Greek yogurt (or sour cream) are a plus!

Recipe from Cookie and Kate

Save to Foursquare

Share Your Thoughts

Your email address will not be published. Required fields are marked *

You Might Also Want To Try
More Bitching
Keep In Touch
Expository Essay Prompts High School