- 1 medium avocado
- 4 ounce tortilla chips
- 2 cup pineapple
- Drain and rinse beans; set aside. Dice onion and pepper; cut squash into cubes (if not already purchased this way).
- In a large stock pan, heat oil over medium heat. Add chopped veggies and cook for 5 minutes, allowing them to soften while stirring occasionally.
- Stir in crushed tomatoes, black beans, stock, cumin, chipotle sauce, and pumpkin (if a hotter chili is desired, chop a chipotle pepper from the can and add it as well). Mix well and simmer for 10-15 minutes until veggies are softened.
- Top each portion with avocado slices, and serve tortilla chips and pineapple on the side.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie