Butternut Squash Chipotle Chili with Avocado

Ingredients (17)

• 2 tablespoons olive oil
• 1 medium red onion, chopped
• 2 red bell peppers, chopped
• 1 small butternut squash (1 1/2 pounds or less), peeled and chopped into 1/2-inch cubes
• 4 garlic cloves, pressed or minced
• 1 tablespoon chili powder
• 1/2+ tablespoon chopped chipotle pepper in adobo* (start with 1/2 tablespoon and add more to taste, I thought mine was just right with 1 tablespoon)
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1 bay leaf
• 2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
• 1 small can (14 ounces) diced tomatoes, including the liquid**
• 2 cups vegetable broth (or one 14-ounce can)
• Salt, to taste
• 2 Avocados from Mexico, diced
• 3 corn tortillas for crispy tortilla strips (or substitute crumbled tortilla chips)
• Optional additional garnishes: Chopped fresh cilantro and/or red pepper flakes