Vegan Black Bean Chili


Ingredients
8 servings
Olive Oil
2.0 tablespoon(s)
small butternut squash
1.0 whole
Kosher Salt
2.0 tablespoon(s)
yellow onion
1.0 whole
ground cumin
1.0 tablespoon(s)
cloves garlic, chopped
2.0 whole
7oz can chipotle chilies in adobe
0.5 can(s)
Low sodium vegetable broth
16.0 ounce(s)
black beans, rinsed and drained
15.0 ounce(s)
scallions, white and light green parts only
4.0 whole
cheese, Monterey Jack or cheddar
1.0 cup(s)
sweet potatoes, cubed
2.0 whole
honey
2.0 tablespoon(s)
diced tomatoes, undrained
14.0 ounce(s)
avocado
2.0 whole
bacon
4.0 ounce(s)
sour cream
4.0 ounce(s)

Recipe Instructions

1. Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the butternut squash and sweet potato season with salt and pepper. Cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Add the onion and peppers, stirring and cooking until softened, about 3 minutes. Add the cumin, oregano, and garlic and cook until aromatic, about 1 minute.

2.Add the chipotle peppers, stock, and beans and cook until the squash has finished cooking, about 10 minutes. Mash the beans gently with a wooden spoon against the side of the pot to thicken, then season with salt and pepper. Ladle into bowls and serve with scallions, grated cheese, bacon, sour cream, and avocado.