- 1 medium onion, chopped
- 2 red bell peppers, chopped
- 1 small butternut squash (1½ pounds or less), peeled and chopped
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tbsp chopped chipotle pepper in adobo -OR- 1 tsp smoked paprika + ½ tsp cayenne powder (or spicy powder of any kind)
- 1 bay leaf
- ¼ tsp ground cinnamon
- 14-ounce can diced tomatoes, including the liquid
- 2 cans black beans, rinsed and drained
- 2 cups chicken broth
- cilantro (optional, for garnish)
- In a 4 to 6 quart stockpot, sautée the chopped vegetables (onion, bell pepper, butternut squash, garlic) in one to two tablespoons of olive oil on medium-high heat. You’ll need to stir the ingredients every few minutes so they can cook evenly.
- Once the onions start turning translucent, turn the heat down to medium-low. Add all of the spices and canned ingredients, and stir. Cover and simmer for about one hour, stirring occasionally.
- When your chili is done, the butternut squash should be tender and the liquid should have reduced a bit.
- Serve with tortilla chips, diced avocado, and/or cilantro would be nice as well.