Heat olive oil in a large pot over medium heat. Add onion and bell pepper and cook 5-6 minutes until softened. Stir in garlic and cook 1 minute.
Add butternut squash, chili powder, cumin, and smoked paprika. Stir to coat and cook 2 minutes until fragrant.
Add crushed tomatoes, black beans, and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered 25-30 minutes, stirring occasionally, until the squash is tender and the chili has thickened.
Season with salt and pepper to taste. Ladle into bowls and top with cilantro and diced avocado.
Kept Recipes turns anything — a screenshot, a webpage, a craving — into a clean cookbook page like this one. No ads, no accounts, yours to keep.
Get the app