Butternut squash and black bean chili is meat-free meal that even carnivores will love. This chili falls somewhere in between a tortilla soup and a black bean stew but heartier and with more flavor. It is seasoned with warm spices including ancho chili powder, cumin, and coriander which give the dish a well rounded flavor. Chipotle chiles and green chilies add different levels of heat while the fire roasted tomatoes add a smoky flavor to the dish without being too overpowering. You can prepare this chili on the stove top or in the slow cooker. Garnish your butternut squash and black bean chili with sour cream, avocado, tortilla chips and perhaps a sprinkling of salty cotija cheese.
Butternut Squash and Black Bean Chili
1 tablespoon Olive Oil
1 4 oz. can chopped green chilies
Crispy tortilla strips