Butternut Squash Chili



  • 2 Tbsp Avocado oil
  • 3 cloves garlic, minced
  • 1 Sweet Onion, chopped
  • 1 rib celery, chopped
  • 1 small butternut squash, cubed
  • 1 tablespoon chili powder
  • 2 tsp paprika
  • 1 teaspoon ground cumin
  • One 28-ounce can diced tomatoes
  • 1 can black beans, drained
  • 2 cups vegetable broth
  • Fresh cilantro, avocado slices for garnish and Real Coconut Tortilla Chips



      1. Add avocado oil to a large pot over medium heat. Add the garlic, onion, and celery. Stir to cook and saute until translucent, about 5 minutes.
      2. Add the butternut squash and saute for another 6-7 minutes.
      3. Add the remaining ingredients and stir to combine. Simmer, partially covered and stirring occasionally over medium heat, for about 25 minutes, until the vegetables are soft.
      4. Serve topped with fresh cilantro and crumbled Real Coconut tortilla chips.


        Recipe created by Moriah Sawtelle of ellefait.com

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