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Butternut Squash Chipotle Chili with Avocado

Cookie and Kate
  • 80 minutes
  • Serves 4

INGREDIENTS

2 tbsp

olive oil

1 medium

red onion

2

red bell peppers

1 small

butternut squash

4

garlic cloves

1 tbsp

chili powder

1 tsp

ground cumin

1/4 tsp

ground cinnamon

1

bay leaf

30 oz

canned black beans

14 oz

canned tomatoes

2 cups

vegetable broth

1 serving

salt

2

avocados

3

corn tortillas

1 serving

red pepper flakes

1 serving

scale

1 serving

x

1 serving

x

1 serving

x

1 tbsp

½