2 cans (15 oz each) black beans, drained and rinsed
1 can (28 oz) diced tomatoes
2 cups vegetable broth
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
1 avocado, diced (for garnish)
Fresh cilantro, chopped (for garnish)
Instructions:
In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened.
Add the bell peppers and butternut squash, and cook for another 5 minutes.
Stir in the black beans, diced tomatoes, vegetable broth, chili powder, cumin, paprika, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30-35 minutes, or until the butternut squash is tender.
Serve the chili in bowls, topped with diced avocado and fresh cilantro.
