Butternut Squash Chili
- 2 Tbsp. extra virgin olive oil
- 1 medium yellow onion (diced)
- 1 jalapeño (minced)
- 3 garlic cloves (minced)
- 1-1/2 tsp. kosher salt
- 1 Tbsp. chili powder
- 1/2 tsp. smoked paprika
- 2 tsp. ground cumin
- 3/4 tsp. ground coriander
- 1 small butternut squash (peeled and diced into 1/2-in cubes)
- 1 jar (13 oz. kidney beans, rinsed and drained)
- 1 jar (13 oz. black beans, rinsed and drained)
- 1 jar (18 oz. crushed tomatoes)
- 1-1/2 cups low-sodium vegetable broth
- 1 bunch kale (sliced)
- Sour cream (optional)
- Green onions (optional)
- Cilantro (optional)
- Tortilla chips (optional)
- Heat oil in large pot oven over medium heat. Add onion and sauté until translucent for about 8 minutes. Add jalapeño, garlic, salt, chili powder, smoked paprika, cumin and coriander and cook for additional 2 minutes.
- Add butternut squash cubes, beans, tomatoes and broth and bring to boil.
- Reduce heat and add kale. Cover pot and cook for 35-40 minutes, or until squash is tender.
- Serve with dollop of sour cream, green onions, cilantro and tortilla chips.
- Refrigerate leftover chili in airtight container for up to 5 days.
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