Slow Cooker Butternut Squash Chipotle Chili

🧂 Ingredients

• 1 medium red onion

  chopped
• 2 red bell peppers

  chopped
• 1 large butternut squash

  peeled and chopped, (mine was about 5 lbs.)
• 4 cloves garlic

  minced
• 2 tbsp. olive oil

  eliminate this if cooking in crockpot
• 3/4 tsp. pink Himalayan sea salt
• 1 tbsp. chili powder
• 1 tsp. cumin
• 1/2 to 1 tbsp. chipotle pepper in adobo sauce

  chopped, (up to 1 tablespoon or to taste)
• 1 bay leaf
• 1/4 tsp. cinnamon
• 14 oz. can tomatoes

  diced, undrained
• 30 oz. can black beans

  rinsed and drained (two 15-oz. cans)
• 32 oz. organic vegetable broth
• 2 avocados

  sliced or chopped
• 1 tbsp. cilantro

  chopped, for garnish
• 1 tsp. cilantro leaves

  for garnish
• 1/2 cup Tri-Color tortilla strips

  for garnish
• 1/4 tsp. crushed red pepper flakes

  for garnish, or Tabasco sauce or Louisiana hot sauce for garnish (if desired)

Instructions

• 1 Place onion, peppers, garlic, butternut squash, tomatoes, chipotle pepper,
  vegetable broth and all the seasonings and herbs in a crockpot.
• 2 Cover with lid and cook about 2 hours on low until veggies are tender.
• 3 Stir in black beans and cook about 30 minutes longer until heated through and
  chili has thickened.
• 4 Check seasonings, add additional chipotle pepper if you desire more heat.
• 5 Stir in about a tablespoon of chopped, fresh cilantro.
• 6 Heat through.
• 7 Ladle chili into bowls.
• 8 Drizzle with a few drops of hot sauce if you desire more heat in your chili.
• 9 Stir to combine.
• 10 Top with cilantro leaves, tortilla strips and avocado slices.

Nutrition Info