Veggie Chili with Butternut Squash and Kale
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 garlic cloves, chopped
- 1 jalepeno, (seeded, optional) chopped
- 4 ounces chopped green chilis
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- Kosher salt and pepper
- 1 small butternut squash 1/2-inch pieces peeled, about 4 cups
- 2 tablespoons tomato paste
- 1- 28 ounce can of whole peeled tomatoes
- 2 cups vegetable broth (optional)
- 2- 15-ounce cans black and pinto beans, rinsed, drained
- 2 cups frozen corn
- 1 bunch kale, such as Tuscan or Laciano, trimmed and roughly chopped, about 4 cups
Toppings:
- Shredded cheddar or jack
- Sour cream
- Cilantro
- Pickled jalapenos
- Biscuits or Cornbread
Method:
1. Heat oil in heavy large pot over medium-high heat. Add onions and garlic and cook until slightly tender, about 5 minutes. Add the jalapeno, chopped green chilis, chili powder, cumin and 1 teaspoon salt and 1/2 teaspoon pepper. Toast until the spices are fragrant, about 2 minutes. Add the squash and the tomato paste and cook until they begin to brown slightly, stirring occasionally, about 5 minutes. Add the tomatoes with juices; and 2 cups vegetable broth or water and bring to boil, stirring occasionally, about 8 minutes.2. Add the beans and corn and reduce heat to medium low and simmer, uncovered, until squash is tender, stirring occasionally, about 30 minutes. Stir in corn and continue to simmer until tender about 5 minutes longer. Stir in chard and simmer until tender but still bright green, about 5 minutes. Season to taste with salt and pepper.
3. Ladle chili into bowls and serve with desired toppings, along with biscuits or cornbread.
Serves: 6
Active Time: 45 minutes
Total Time: 2 hours