BUTTERNUT SQUASH & BLACK BEAN CHILI

Name: BUTTERNUT SQUASH & BLACK BEAN CHILI
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: TexMex
Ingredients: 1 tablespoon olive oil or 1/4 cup water, for water saute; 1 medium onion (any color), diced; 3 cloves garlic, minced (or 1 teaspoon garlic powder); 1 heaping Tablespoon chili powder; 1 teaspoon cumin; 1/2 teaspoon chipotle powder, or to taste; 1/4 – 1/2 teaspoon cinnamon, start small; 1 small (1 1/2 – 2lb.) butternut squash (about 4 – 5 cups), peeled, seeded & diced; 2 red bell peppers, cored, seeded and diced; 2 cans (15 oz) black beans, drained and rinsed, or 3 cups home cooked black beans; 1 can (15 oz) fire roasted diced tomatoes + juice; 2 cups water or vegetable broth; 2 – 3 teaspoons cocoa powder or 1 oz of dark chocolate, optional; himalayan salt, to taste; avocado; cilantro; diced onions; lime wedges; vegan sour cream

Instructions

Prep:10minCook:45min

Full of fall squash, veggies and hints of chipotle powder and cinnamon, this vegan Butternut Squash & Black Bean Chili makes a really wonderful warm autumn chili!

BUTTERNUT SQUASH & BLACK BEAN CHILI

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