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Butternut Squash Chili with Kale

Butternut Squash Chili with Kale
Recipe type: Breakfast
Cuisine: Indian
Serves: 10
Prep time:
Cook time:
Total time:
  • 2 tsp. extra virgin olive oil
  • 1 large onion, chopped
  • 4 cloves of garlic, chopped
  • 2 bell peppers (1 red, 1 green), chopped
  • ½- jalapeno, diced
  • 4 cups of butternut squash cut into 1-inch chunks
  • 1 tbsp. of curry powder
  • 2 tbsp. of chili powder
  • 1 tbsp. of cumin
  • dash cinnamon
  • 3- cans beans
  • 1 15 oz. can of diced tomatoes
  • 4 cups of veggie broth
  • 1 bunch of stemmed and chopped kale
  • 1 big handful of cilantro, chopped
  • Salt and pepper to taste
  1. Heat olive oil in a large pot over medium heat. Stir in onions, jalapeno and garlic along with a pinch of salt and sauté for about 5 minutes or until onions are beginning to look translucent.
  2. Stir in bell peppers, squash, curry, chili powder, cumin, salt and pepper and give everything a good stir, making sure all the veggies are evenly coated with the spices.
  3. Add beans, tomatoes, and broth. Turn heat to high and bring everything to a boil. Once you've got your boil, reduce to a simmer and cook until butternut squash is tender, about 10-15 minutes.
  4. Add kale to the chili and cook another 5 minutes or until kale has wilted down. Finish with cilantro and enjoy!
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