Ingredients:

  • 2 lb butternut squash, peeled and cubed into ½ inch pieces
  • 2 tbsp extra virgin olive oil
  • ½ tsp sea salt
  • ¼ tsp cracked black pepper
  • 1 tbsp avocado oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 3 cups low-sodium vegetable broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground cinnamon
  • 1.5 tbsp chipotle peppers in adobo, minced
  • 1 tbsp fresh lime juice

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss the cubed butternut squash with olive oil, salt, and pepper on a sheet pan.
  3. Roast for 20-25 minutes until the edges are golden-brown and the squash is tender but not collapsing. Set aside.
  4. Heat avocado oil in a Dutch oven over medium-high heat.
  5. Add the diced onion and red bell pepper; sauté for 5-7 minutes until the onions are translucent.
  6. Stir in the minced garlic, chili powder, ground cumin, smoked paprika, and cinnamon, cooking for 1-2 minutes to bloom the spices.
  7. Add the minced chipotle peppers in adobo, crushed tomatoes, drained black beans, and vegetable broth.
  8. Bring the mixture to a boil, then reduce heat and simmer for 20-30 minutes until the chili has thickened.
  9. Stir in the roasted butternut squash and fresh lime juice just before serving to maintain squash texture and brighten flavors.