Meal #5 (Vegetarian Butternut Squash Chipotle Chili)

If you aren't too squashed out this week this is a super tasty chili that even Must Have Meat Matt loved.  Well technically he said my vegetarian chili was pretty good and the ground sausage I added to his made it really good but conceded he would have eaten the meat free without too much whining.  Remember that other butternut squash half we were saving?  Here's how we will use it up. 

Ingredients

• 1 cup chopped onion and red pepper blend
• 1 small butternut squash (1½ pounds or less), peeled and chopped
• 2 tablespoons minced garlic
• 2 tablespoons olive oil
• ground sea salt
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ½+ tablespoon chopped chipotle pepper in adobo* (start with ½ tablespoon and add more to taste, I thought mine was just right with 1 tablespoon)
• 1 bay leaf
• ¼ teaspoon ground cinnamon
• 14-ounce can diced tomatoes, including the liquid**
• 4 cups cooked black beans or 2 cans, rinsed and drained
• 14-ounce can (about 2 cups) vegetable broth
• Corn tortillas cut into strips (optional) 

Instructions

1. In a 4 to 6 quart Dutch oven or stockpot, sautée the chopped vegetables (onion, bell pepper, butternut squash, garlic) in one to two tablespoons of olive oil on medium-high heat. You’ll need to stir the ingredients every few minutes so they can cook evenly.
2. Once the onions start turning translucent, turn the heat down to medium-low. Add all of the spices and canned ingredients, and stir. Cover for about one hour, stirring occasionally. Taste test for spice level and add more chipotle if desired.
3. By the time your chili is done, the butternut squash should be nice and tender and the liquid should have reduced a bit, producing the hearty chili consistency that we all know and love.
4. Make the crispy tortilla strips: stack the corn tortillas and slice them into thin little strips, about 2 inches long. Heat a small pan over medium heat, add a drizzle of olive oil and toss in the tortilla slices. Sprinkle with salt and stir. Cook until the strips are crispy and turning golden, stirring occasionally, about 4 to 7 minutes. Remove tortilla strips from skillet and drain on a plate covered with a piece of paper towel.
5. Serve the chili in individual bowls, topped with crispy tortilla strips and diced avocado if you have it.

Notes

• Serves 3 to 4. This chili is very hearty, but feel free to add another can of tomatoes or more vegetable broth if you want to thin it out a bit. Double the recipe for a crowd.
• *Chipotle in adobo sauce is usually found in the Mexican section of the grocery store. I never need a whole can at once, so I use what I need and then transfer the rest to a small freezer bag, pressing it flat
• On leftovers: This chili reheats great. Avocado and crispy tortilla chips should be added after reheating, just before serving. These tortilla strips tend to lose their crisp over time, so you can a) skip them altogether, b) make more just before serving or c) substitute a small handful of crumbled tortilla chips instead!