Butternut Squash Chili
Ingredients
-
1
large
onion
-
4
cloves
garlic
-
2
medium
bell peppers (1 red & 1 green)
-
½-1
medium
jalapeno
-
4
cups
butternut squash
-
3
15 oz cans
beans (black, pinto, kidney)
-
1
bunch
cilantro
-
1
tbsp
curry powder
-
2
tbsp
chili powder
-
1
tbsp
cumin
-
1
15 oz can
diced tomatoes
-
4
cups
veggie broth
-
1
bunch
kale
-
2
tsp
olive oil
-
to taste
salt and pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions, jalapeno, and garlic with a pinch of salt, cooking for about 2 minutes.
- Stir in bell peppers and cook for another 2 minutes.
- Add butternut squash, curry powder, chili powder, and cumin, stirring well.
- Mix in beans, diced tomatoes, and veggie broth, bringing to a boil.
- Once boiling, reduce heat to a simmer and cook until squash is tender, about 10-15 minutes.
- Add kale to the pot, cover, and cook for about 5 minutes until wilted.
- Stir everything together, taste, and adjust seasoning if necessary. Finish with chopped cilantro.
Nutrition Facts (estimated)
Servings
8 servings
Calories
86
Total fat
1g
Total carbohydrates
18g
Total protein
3g
Sodium
481mg
Cholesterol
0mg
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