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I know it’s the wrong season for chili, but let’s be honest, it’s never the wrong season for chili. Also I had some butternut squash and chipotle peppers to use up. This recipe comes from Cookie and Kate. I adapted it slightly to work on my food plan.

This meal has a really nice balance of spicy and sweet and it is great for batch cooking ahead.

I made the lazy version of this chili by throwing everything into a crockpot and walking away for 6 hours until dinner time. If you don’t want to use a crockpot, check out the original recipe instructions here. Without a crockpot, it takes 1 hour of cook time, and 20 minute of prep time.

Butternut Chipotle Chili w/ Black Beans

  • Servings: Makes 4 Servings
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Each 20 oz Serving Contains:

  • 1 Veggie Serving (about 10 oz)
  • 1 Protein Serving (6 oz beans)
  • 1 Fat Serving
  • 4 oz condiments (broth, diced tomatoes, etc)

Ingredients

Veggie Serving

  • 1 medium red onion, chopped
  • 2 bell peppers, chopped
  • 1 small butternut squash (1 ½ pounds or less), peeled and chopped into ½-inch cubes
  • 1 small can (14 ounces) diced tomatoes, including the liquid

Protein Serving

  • 24 oz black beans (three 15-oz cans drained and rinsed, or freshly cooked)

Fat Serving

  • 2 oz avocado to garnish (per serving)

Condiments & Spices

  • 1 tablespoon chopped chipotle pepper in adobo sauce (from a can, I like to freeze the rest in a ziploc) – Use half of a tablespoon if you don’t like a lot of heat.
  • 4 garlic cloves, pressed or minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 1 bay leaf
  • 1 cup vegetable broth
  • Salt, to taste
  • Chopped fresh cilantro and/or red pepper flakes to garnish (optional)

Maintenance Modifications

  • Grain Additions: Serve over rice, quinoa, barley, farro, etc.
  • Protein Additions: Eat a side of nuts, yogurt, or nut butter.
  • Fat Additions: Increase avocado, or add oil to the chili.

Directions

  1. Throw everything into a crockpot and cook on low for 6 hours or high for 4 hours.
  2. Alternatively, throw everything into a large, heavy bottomed pot and cook for 1 hour, stirring occasionally.
  3. I divide my chili into 4 equal sized containers. Alternatively, you could add together your veggie amount, plus 6 oz of beans, plus 4 oz of condiments, and eat that much for a serving.
  4. Garnish with avocado and cilantro.