- Prep: 15 min
- Cook Time: 30 min
- Total: 45 min
- Serving: 10
Butternut squash is a delicious fall vegetable. Use it to make chili tonight!
- 1 large onion, chopped
- 5 cloves of garlic, chopped
- 2 bell peppers, chopped
- 1/2 jalepeno pepper, diced
- 4 cups butternut squash cut into 1-inch cubes
- 3 (15 oz) cans beans (black, kidney and pinto), rinsed and drained
- 1 bunch cilantro, chopped
- 1 tablespoon curry powder
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 (15 oz) can of diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 bunch of kale, stemmed and chopped
- 2 teaspoons olive oil
- Salt and pepper to taste
- Heat olive oil in a large pot over medium heat. Once heated, stir in onions, jalapeno and garlic along with a pinch of salt. Allow to cook for about two minutes.
- Stir in chopped bell peppers and cook another two minutes. Add squash, curry, chili powder and cumin. Stir everything a few times. Add beans, tomatoes and vegetable broth. Turn heat to high and bring to a boil. Once boiling, reduce heat to a simmer and cook until the butternut squash is tender, about 10-15 minutes.
- Add kale to the pot and cover for about 5 minutes or until it wilts. Give pot a few stirs. Finish chili with some chopped cilantro and serve hot.