Vegetarian Butternut Squash Chipotle Chili with Avocado

INGREDIENTS

• 1 medium red onion, chopped
• 2 red bell peppers, chopped (or equivalent jarred roasted red peppers)
• 1 small butternut squash (less than 1 1/2 pounds), peeled and chopped
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• ground sea salt
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2+ tablespoon chopped chipotle in adobo* (start with 1/2 tablespoon and add more to taste, I thought mine was just right with 1 tablespoon)
• 1 bay leaf
• 1/4 teaspoon ground cinnamon
• 14-ounces canned diced tomatoes, including the liquid**
• 4 cups cooked black beans or 2 cans, rinsed and drained
• 2 cups OR one 14 oz. can vegetable broth
• 2 Avocados from Mexico, diced
• cilantro (optional, for garnish)
• 3 corn tortillas for crispy tortilla strips***