Hearty, spicy, sweet: in short, a delight that can do justice to the aperitif or as a starter!
- Number of people:4
- Preparation time:20 minutes
- Cooking time:1h
- Degree of difficulty: Easy
- Low cost
- 2 tablespoons of olive oil
- 1 medium red onion, chopped
- 2 red peppers, chopped
- 700 g cubed butternut
- 4 garlic cloves, pressed
- 1 tablespoon of chili powder
- half a can of Chipotle chili pepper in adobo *
- 1 teaspoon of ground cumin
- ¼ teaspoon ground cinnamon
- 1 bay leaf
- 2 cans of black beans, drained, (approximately 600g)
- 300 g diced tomatoes
- 400 ml vegetable broth
- 2 Mexican avocados, diced
- 3 corn tortillas crisps
Additional toppings: chopped fresh cilantro and red nyora pepper flakes
In a Dutch oven or pot, heat the olive oil over medium heat.
Add the onion, bell pepper, and butternut and cook, stirring occasionally, until the onions are translucent.
Lower the heat and add the garlic, chili powder, chipotle peppers, cumin, and cinnamon.
Cook, stirring constantly, for 30 seconds.
Add the bay leaf, black beans, tomatoes, and their juice, and broth .
Mix well and cover for about 1 hour, stirring occasionally.
Taste halfway through cooking and add more chopped chipotle peppers if desired.
The chili is ready when the butternut is tender and the liquid has reduced.
Salt if necessary.
To make crispy tortilla strips : (otherwise take Mexican chips but it will be a shame)
Stack the corn tortillas and cut them into thin strips.
Heat a drizzle of olive oil in a pan over medium heat.
Stir the tortilla slices, sprinkle with salt and brown.
Cook until the strips are crisp and golden, stirring occasionally, count between 4 to 7 minutes.
Remove the tortilla strips from the pan and drain on paper towels.
Serve the chili in individual bowls, top with tortilla chips, and lots of diced avocado.
You can add a pinch of red pepper flakes, cilantro, and a little Chipotle sauce if you like.