Butternut Squash Chipotle Chili + Avocado

• 2 tbs olive oil
• 1 medium red onion, chopped
• 2 red bell peppers, chopped
• 1 small butternut squash (1 ½ pounds or less), peeled and chopped into ½-inch cubes
• 4 garlic cloves, minced
• 1 tbs chili powder
• ½+ tbs chopped chipotle pepper in adobo* (start with ½ tablespoon and add more to taste)
• 1 tsp cumin
• ¼ tsp cinnamon
• 1 bay leaf
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (14 ounces) diced tomatoes, including the liquid
• 2 cups vegetable broth
• Salt, to taste
• 2 Avocados, diced
• 3 corn tortillas for crispy tortilla strips
• Garnishes: Frank’s Hot Sauce, chopped fresh cilantro, and/or red pepper flakes

Directions:

1. In a 4- to 6-quart Dutch oven, over medium heat, warm the olive oil until shimmering.
2. Add the onion, bell pepper and butternut squash and cook, stirring occasionally, until the onions are turning translucent (approx. 10 minutes).
3. Turn the heat down to medium-low and add the garlic, chili powder, ½ tbs chopped chipotle peppers, cumin and cinnamon. Cook, stirring constantly, until fragrant, about 30 seconds.
4. Add the bay leaf, black beans, tomatoes and their juices, 1 tsp salt, and broth. Stir to combine and cover for about 1 hour, stirring occasionally.
5. Taste about halfway through cooking and add more chopped chipotle peppers if you’d like.
6. The chili is done when the butternut squash is nice and tender and the liquid has reduced a bit.
7. Remove the bay leaf and add salt to taste.
8. To make the crispy tortilla strips: brush olive oil on one side of each tortilla and stack the tortillas. Slice them into thin strips (about 2 inches long by ¼ inch wide). Place on a cookie sheet. Sprinkle with salt. Cook for approx. 10 min, flipping the sheet halfway.  Watch closely so they don’t burn.
9. Serve the chili in individual bowls, topped with tortilla strips, diced avocado, a splash of Frank’s Hot Sauce and / or red pepper flakes.