Ingredient:

• 2 tablespoons olive oil
• 1 medium red onion, chopped
• 2 red bell peppers, chopped
• 1 small butternut squash (1 ½ pounds or less), peeled and chopped into ½-inch cubes
• 4 garlic cloves, pressed or minced
• Fine salt, to taste
• 1 tablespoon chili powder
• ½+ tablespoon chopped chipotle pepper in adobo* (start with ½ tablespoon and add more to taste, I thought mine was just right with 1 tablespoon)
• 1 teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• 1 bay leaf
• 2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
• 1 small can (14 ounces) diced tomatoes, including the liquid
• 2 cups vegetable broth or one 14-ounce can
• 2 ripe avocados, diced
• 3 corn tortillas for crispy tortilla strips, or a handful of crumbled tortilla chips
• Optional additional garnishes: Chopped fresh cilantro and/or red pepper flakes