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.
A screenshot, a webpage, a craving. Kept Recipes turns it into a clean cookbook page like this one. No ads, no clutter, and the file is yours to keep.
Get the app