One of my favourite cold-weather comfort foods is chili. The aromas that fill the house while it’s cooking, the hardy flavours that fill you up like a warm hug – it’s all delicious. This vegetarian version is packed with good stuff that will even satisfy meat lovers. Butternut squash adds depth of flavour, while the chipotle adds smokey flavours and spice. Delicious and healthy, it’s the perfect recipe to make on a Sunday for quick dinners during the week.
I love to add homemade corn tortilla chips and a few slices of vibrant avocado. Nom nom nom!
Chipotle Butternut Squash Chili
Serves 4 to 6