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Vegetarian Butternut Squash Chipotle Chili with Avocado

Cookie and Kate
  • 80 minutes
  • Serves 4

INGREDIENTS

2 cans

each) black beans

2

Avocados from mexico

1

Bay leaf

1

Butternut squash, small

4

Garlic cloves

2

Red bell peppers

1

Red onion, medium

1

small can Tomatoes

1/2 tbsp

Chipotle pepper in adobo* (start with

2 cups

Vegetable broth

1 tbsp

Chili powder

1/4 tsp

Cinnamon, ground

1

Salt

2 tbsp

Olive oil

1 tsp

Cumin, ground

3

Corn tortillas