Butternut Squash Chili
200 g chili base (pinto, black, and kidney beans, onions, peppers, tomatoes, chilies, oregano, garlic)
100 g butternut squash
1 t hot chili powder
Equipment needed: 1 pot large enough for all of the ingredients
Place chili and squash in a pot.
The burner heat should be low-medium, you just want to simmer the chili, not bring it up to a bubbling boil. If you like a bit of heat to your chili you can add a little chili powder to it. I would add a little at a time, it's much easier to add more powder to a mild chili than take away heat from a spicy one.
Cover the chili with a tight-fitting lid and simmer for 20-30 minutes, or until the squash is tender. Slice up the avocado and place on top of the chili, from start to finish this dinner takes less than 30 minutes. Enjoy!