Butternut Squash Chipotle Chili (Vegetarian)

This is another recipe from the healthy eating/working out "Challenge" Kerri and I are doing...and wow! It was a huge hit. Thank you Kerri for sharing, I will be making this again, and again, and again...

The sweet, spicy, cinnamon-y kick is so unique. The two people I was able to share this meal with absolutely loved it and went back for second helpings! And if you've never cooked with butternut squash, do not worry, neither have I! Just be prepared to work hard *that is one tough fruit!

Recipe adapted from: CLICK HERE

Warning: This is very spicy!

Butternut Squash Chipotle Chili (SPICY!)

Prep time: 30 minutes

Cook time: 1 hour

Servings: 6-ish

Ingredients:

3 tablespoons of olive oil

1 medium/large butternut squash, peeled and cubed

2 bell peppers (I used orange), chopped

2 onions, chopped

2 chipotle peppers in adobo sauce, diced *please use 1 for a milder version, or none if you don't like heat. If you don't want the heat just use the adobo sauce for the smoky taste

2 cans of black beans, rinsed

1 can of corn, drained

1 can of rotel (I used hot) or diced tomatoes

2-4 cups of vegetable stock (optional: chicken stock)

Salt to taste

1 tbsp of chili powder

1.5 tsp of cumin

1/2 tps of ground cinnamon

2 bay leaves

Avocado for garnish
Optional: Grilled/shredded chicken if you need some "meat"

Steps:

1. Over medium heat, saute (with olive oil) butternut squash, onion and bell peppers until the onion is translucent. 

2. Add beans, corn, tomatoes, chipotle pepper, vegetable stock (more or less, depending on the consistency you prefer) and all of the spices. Mix well and cover.

3. Cook on medium low heat for one hour, stirring occasionally.
4. After an hour, try it and make sure the butternut squash is cooked through; garnish with avocado and serve. 

 Step 1 (pictured below):

Steps 2 and 3 (pictured below):

The final product, just add avocado and you'll be in heaven!