Vegan Black Bean and Squash Chili Recipe

Ingredients

• 2 tablespoons olive oil
• 1 small butternut squash, peeled and cubed (about 2 cups)
• Kosher salt and freshly ground black pepper
• 1 large yellow onion, roughly chopped (about 1 ½ cups)
• 1 yellow and 1 orange bell pepper, roughly chopped (about 1 cup each)
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 2 medium cloves garlic, minced or grated with a microplane grater
• 3 1/2 ounces (1/2 small can) chipotle chilies in adobo
• 2 cups homemade or store-bought low-sodium vegetable broth
• 2 (15 ounce) cans black beans, drained and rinsed
• 4 scallions, white and light green parts only
• 1 cup shredded vegan ore regular cheddar or Monterey Jack cheese for serving (see note above)
• 1 ripe hass avocado, diced

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