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Vegetarian Chili with Butternut Squash and Kale

Vegetarian Chili with Butternut Squash and Kale

Ingredients

  • 2 tablespoons Jovial Extra Virgin Olive Oil
  • 1 medium yellow onion, diced
  • 1 jalapeño, minced
  • 3 garlic cloves, minced
  • 1 ½ teaspoon kosher salt
  • 1 tablespoon chili powder
  • ½ teaspoon smoked paprika
  • 2 teaspoons ground cumin
  • ¾ teaspoons ground coriander
  • 1 small butternut squash (about 1 ½ pounds), peeled and
    diced into small ½-inch cubes (about 3 cups)
  • 1 jar Jovial Kidney Beans, drained and rinsed
  • 1 jar Jovial Black Beans, drained and rinsed
  • 1 jar Jovial Crushed Tomatoes
  • 1 ½ cups low-sodium vegetable broth
  • 1 bunch kale, washed, destemmed, and sliced into ribbons
  • Sour cream, to serve (optional)
  • Chopped green onions, to serve (optional)
  • Chopped cilantro, to serve (optional)
  • Tortilla chips, to serve (optional)
Organic Kidney Beans

Organic Kidney Beans

$4.29
Regular price
Organic Black Beans

Organic Black Beans

$4.29
Regular price
Organic Italian Crushed Tomatoes

Organic Italian Crushed Tomatoes

$4.99
Regular price

A vegetarian chili that is hearty enough to satisfy meat eaters? It is possible with this protein-packed main dish, that reheats well and boasts extra color thanks to the addition of butternut squash and kale ribbons. Serve with green onions, cilantro, a dollop of sour cream, and a few tortilla chips for extra crunch.

Serves: 4-6

Time: 60 minutes

Instructions

  1. Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the onion and sauté until translucent, about 8 minutes. Add the jalapeño, garlic, salt, chili powder, smoked paprika, cumin, and coriander and cook for an additional 2 minutes.
  2. Add the butternut squash cubes, beans, tomatoes, and broth. Bring to a boil.
  3. Reduce heat to medium and add the kale. Cover the pot and cook for 35-40 minutes, or until the squash is tender. Taste and add additional seasoning as desired. Seve with a dollop of sour cream, green onions, cilantro, and tortilla chips.
  4. Refrigerate leftover chili in an airtight container for up to 5 days.

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Vegetarian Chili with Butternut Squash and Kale