Butternut Squash Chipotle Chili

1 and 1/4 Cup Black Beans

Overnight soak the beans in water.

1/2 Tsp Salt
5 Cups Water

Cook beans with salt and water, allow it to boil and simmer in medium low for 1 hour.

Yields: ??? Cups

2 Tbsp Olive Oil
1 Cup Onion, Chopped
2 Red Bell Peppers, Chopped

1 Butternut Squash (1 and 1/2 Pounds or less), Peeled and Chopped

Heat olive oil in a pan over medium heat, add onion, bell pepper and butternut squash and cook for 5 minutes in medium flame.

1 Tbsp Garlic Cloves
1/2 Tsp Chili Powder (original recipe asks for 1 Tbsp, it sounds way too much, taste and adjust)
1/2 Tsp Black Pepper Powder
1/2 Tsp Chipotle Powder (adjust this after tasting)
1 Tsp Cumin, Ground
1/4 Tsp Cinnamon, Ground

Add all the above and saute for 1 more minute.

1 Bay Leaf
1 Pound Tomato, Chopped
2 Cups Water
1 and 1/2 Tsp Salt

Add bay leaf, cooked black beans, tomato, water, salt and mix well, allow it to boil, simmer in low, cover and cook for an hour.

10 Springs Cilantro, Chopped
3 Green Onions, Chopped
1/2 Avocado / Serving, Chopped

Add cilantro, green onion and avocado to garnish.

Taste Note: Tastes AWESOME
Serves: 4
Source: cookieandkate