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Butternut Squash Chipotle Chili

Kansas City's Union Station post-Super Bowl.

Last night during halftime at the Super Bowl that the KANSAS CITY CHIEFS WON, we dined on chili. Not just any chili, though. Ours was slightly sweet with diced butternut squash and spicy with chipotle peppers in adobo sauce. There's no meat in this chili, but you won't miss it. Topped with diced avocado and tortilla strips, this is a winning meal-in-a-bowl for diehard football fans as well as the spoil sports in the other room watching old movies. Bah, humbug on them.

Chipotle peppers, which you can find with the Mexican ingredients at the supermarket, can pack a punch. It's best to start with a small amount, say 1/2 Tbsp., and add more to suit your taste for heat. Since you'll only use a small amount, Kate (of the cooking website suggests placing leftover peppers and adobo sauce in a ziplock bag, flattening it and putting it in the freezer for future use. Good idea.

Make this chili a day ahead if you have the time. Like most recipes, a brief chill in the fridge will give the ingredients time to "marry." Leftovers? Amazing! Bonus: butternut squash chili is low in fat, calories and WW Points. Life is good, even if you don't live in Kansas City.

1 Tbsp. olive oil

1 medium red onion, chopped

2 red bell peppers, seeded and chopped

1 small butternut squash (1 1/2 lbs. or less),

peeled and chopped into 1/2" cubes

4 garlic cloves, minced

1 Tbsp. chili powder

1/2 Tbsp. chipotle peppers in adobo sauce

1 tsp. ground cumin

1/4 tsp. ground cinnamon

1 bay leaf

2 cans (15-oz. each) black beans, rinsed & drained

1 can (15-oz.) diced tomatoes, with liquid

2 cups low-sodium chicken broth

Salt to taste


1 Avocado, diced

Tortilla strips or crumbled tortilla chips

Chopped cilantro

In a large Dutch oven heat olive oil over medium heat. Add onion, bell pepper and butternut squash and cook, stirring occasionally, until onions are translucent.

Reduce heat and add garlic, chili powder, 1/2 Tbsp. chipotle pepper, cumin and cinnamon. Cook, stirring constantly, until fragrant, about 30 seconds. Add bay leaf, black beans, tomatoes and broth. Stir to combine and cover. Simmer for about 1 hour, stirring occasionally. Chili is done when butternut squash is tender and the liquid has reduced a bit. Remove bay leaf and add salt to taste.

Serve chili topped with tortilla strips or crumbled tortilla chips, diced avocado and/or chopped cilantro.

Serves 4

1/4 avocado, diced = 2 WW Points

6 crumbed tortilla chips = 2 WW Points

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