Ingredients
2tbspolive oil
1medium red onion,chopped
2red bell peppers,chopped
1½small butternut squash,(1½ lbs or less), peeled and chopped into ½-inch cubes
4clovesgarlic,pressed or minced
1tbspchili powder
½tbspchipotle pepper in adobo,chopped, (start with ½ tbsp and add more to taste)
1tspground cumin
¼tspground cinnamon
1bay leaf
15ozblack beans,(or 3 cups cooked black beans)
14ozsmall tomatoes,(1 can), diced including the liquid
2cupsvegetable broth,(or one ¼ oz can)
salt,to taste
2avocados,diced
3corn tortillas,for crispy tortilla strips, or substitute crumbled tortilla chips
fresh cilantro,chopped, optional
red pepper flakes,optional
Preparation
In a 4- to 6-quart Dutch oven or stockpot over medium heat, warm the olive oil until shimmering. Add the onion, bell pepper and butternut squash and cook, stirring occasionally, until the onions are turning translucent.
Turn the heat down to medium-low and add the garlic, chili powder, ½ tablespoon chopped chipotle peppers, cumin and cinnamon. Cook for about 30 seconds, stirring constantly, until fragrant.
Add the bay leaf, black beans, tomatoes and their juices and broth. Stir to combine and cover for about 1 hour, stirring occasionally. Taste about halfway through cooking and add more chopped chipotle peppers if desired.
The chili is done when the butternut squash is nice and tender and the liquid has reduced a bit. Remove the bay leaf and add salt to taste.
Stack the corn tortillas and slice them into thin little strips, about 2 inches long by ¼-inch wide. Warm a drizzle of olive oil in a medium pan over medium heat until shimmering.
Toss in the tortilla slices and sprinkle with salt and stir. Cook for about 4 to 7 minutes until the strips are crispy and turning golden, stirring occasionally.
Remove tortilla strips from skillet and drain on a plate covered with a piece of paper towel.
Serve the chili in individual bowls, topped with crispy tortilla strips and plenty of diced avocado.
