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photo Butternut Squash Chipotle Chili with Avocado Recipe | Say Mmm

Butternut Squash Chipotle Chili with Avocado

Hearty, spicy and sweet vegetarian chili made with butternut squash and black beans. It's an easy meal that satisfies vegans, carnivores and gluten-free eaters alike.
4 Servings - 1 hr 20 min -
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Servings:4  | Calories:418 | Total Fat:25g  | Chol:1mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 25g
38 %
Sat Fat 4g
20 %
Total Carb 47g
16 %
Fiber 14g
56 %
Sugars 8g
Cholesterol 1mg
0 %
Sodium 1197mg
50 %
Protein 9g
17 %
38% Avocados
27% Others combined
17% Corn tortillas
15% Vegetable broth
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 medium red onion, chopped
2 red bell peppers, chopped
1 small butternut squash (11 / 2 pounds or less), peeled and chopped
4 garlic cloves, pressed or minced
2 tablespoons olive oil
ground sea salt
1 tablespoon chili powder
1 teaspoon ground cumin
1 / 2+ tablespoon chopped chipotle in adobo* (start with 1/2 tablespoon and add more to taste, I thought mine was just right with 1 tablespoon)
1 bay leaf
1/4 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
2 Avocados from Mexico, diced
3 corn tortillas for crispy tortilla strips***
cilantro (optional, for garnish)

Directions : View recipe directions on
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