Chipotle Butternut Squash Chili
This warming, cozy chili is super easy to throw together and is a great way to use up the butternut that you might have been staring at for the last few days. This is a fairly mild chili, adding some extra adobo sauce will kick up the heat. Serve over rice with a side salad for a complete meal.
1 small onion, diced
1 small butternut, peeled, seeded and cubed
3 cloves garlic, minced
1 tablespoon grapeseed oil
1 14.5 oz can diced tomatoes
1 8 oz can tomato sauce
1 6 oz can tomato paste
1 14.5 oz can bean of choice, drained and rinsed.
½ c vegetable broth
1 small can chipotle peppers in adobo; 3 tablespoons of liquid and 2 chipotle peppers chopped (deseed for less heat)
2 tbsp chili powder
1 tablespoon cumin
¼ teaspoon cinnamon
1. Heat a dutch oven or large pot and the grapeseed oil over medium high heat. Add the butternut squash, onion, and garlic and cook until the onion is translucent, about 8 minutes.
2. Add the canned tomatoes (do not drain), tomato paste, and tomato sauce. Stir to combine, pouring in the broth as you stir.
3. Add in the adobo liquid and the chopped chipotle peppers, followed by the spices. Stir until all ingredients are heated through.
4. Reduce the heat to low, and let simmer for at least 30 minutes. The longer, the better!
5. Enjoy! Optional toppings include avocado, tortilla chips, or spring onion.