Black Bean Chili with Kale and Butternut Squash
Author: Denise Costello
This one’s a winner simple, fast, and packed with superstar nutrients! Make it easy by using frozen vegetables and canned beans. You’ll have a delicious one-dish dinner in no time!
Ingredients
- 2 Tbs olive oil
- 2½ cups onions, chopped
- 3 garlic cloves, chopped
- 2½ cups butternut squash, peeled and cut into ½-inch pieces (or 1 bag frozen & chopped, so much easier!)
- 2 Tbs chili powder
- 2 tsp ground cumin
- 3 15-ounce cans black beans, rinsed, drained
- 2½ cups vegetable broth
- 1 14½-ounce can diced tomatoes in juice
- 3 cups (packed) kale, coarsely chopped (or 1 bag of frozen chopped kale or any greens)
Instructions
- Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, 8-10 minutes.
- Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes.
- Stir in kale; simmer until tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve.
Denise's Tricks N' Tips
“My husband made Denise's veggie chili for the game tonight...and it's AWESOME!!!!!!!! Thanks, Denise!!” - Kim Miles