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Vegetarian Butternut Squash Chipotle Chili with Avocado
http://cookieandkate.com/2012/butternut-squash-chipotle-chili-with...
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Ingredients
categorized
original
1 medium red onion, chopped
2 red bell peppers, chopped (or equivalent jarred roasted red peppers)
1 small butternut squash (less than 1 1/2 pounds), peeled and chopped
4 garlic cloves, 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-ounces canned diced tomatoes, including the liquid
4 cups cooked black beans or 2 cans, rinsed and drained
2 cups OR one 14 oz. can vegetable broth
2 Avocados from Mexico, diced
cilantro (optional, for garnish)
3 corn tortillas for crispy tortilla strips
Ingredients
categorized
original
This recipe is
vegetarian
This recipe is
gluten-free
(some ingredients require gluten-free brands)
Produce
4 cups cooked black beans or, cooked
(
2
cans
)
Avocados from mexico
(
2
)
Bay leaf
(
1
)
Butternut squash, small
(
1
)
Cilantro
(
1
)
Cumin, ground
(
1
teaspoon
)
Red bell peppers
(
2
)
Red onion, medium
(
1
)
Tomatoes, canned
(
14
ounces
)
Canned Goods
Chipotle in adobo
(
1/2
tablespoon
)
Vegetable broth
(
2
cups
)
Cooking & Baking
Chili powder
(
1
tablespoon
)
Cinnamon, ground
(
1/4
teaspoon
)
Garlic cloves
(
4
)
Olive oil
(
2
tablespoons
)
Sea salt, ground
(
1
)
Bread & Baked Goods
Corn tortillas
(
3
)
Preparation
Read recipe preparation on
cookieandkate.com
Cookie and Kate
cookieandkate.com
All 125 recipes
Social Stats
81.3
Rating
1-100
40
Tweets
453
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Shares
3
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Views
6,899
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Recipe Stats
Published September 28, 2012 (4 months ago).
73 people saved this recipe.
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