Butternut Squash Chilli with Avocado Eat it with Nachos!
Ingredients
- 2 tbsp olive oil
- 1 red onion, chopped
- 2 red bell peppers, chopped
- 700g butternut squash, chopped into small cubes
- 4 garlic cloves, minced
- 1 tbsp chilli powder
- 1/2 tbsp smoked paprika powder
- 1/2 tbsp cayenne pepper powder
- 1 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1 bay leaf or 1/4 tsp thyme
- 2 cans black beans, drained
- 1 can diced tomatoes, including the liquid
- 2 cups vegetable stock
- Salt, to taste
- 2 Avocados, diced
- Nachos
Method
- In a casserole pot over medium heat, warm the olive oil until shimmering.
- Add the onion, bell pepper and butternut squash and cook, stirring occasionally, until the onions are turning translucent.
- Turn the heat down to medium-low and add the garlic, chilli powder, paprika powder, cayenne pepper powder, cumin and cinnamon.
- Cook, stirring constantly, until fragrant, about 30 seconds.
- Add the bay leaf or thyme, black beans, tomatoes and vegetable stock. Stir to combine and cover for about 1 hour, stirring occasionally.
- You’ll know your chilli is done when the butternut squash is nice and tender and the liquid has reduced a bit. Add salt to taste.
- Serve the chilli in individual bowls, topped with crispy nachos and plenty of diced avocado.