Vegetarian Butternut Squash & Kale Chili
Recipes
A vegetarian chili that is hearty enough to satisfy meat eaters? It is possible with this protein-packed main dish...
Serves 4-6
Vegetarian Chili With Butternut Squash & Kale
Ingredients
- 2 tablespoons jovial Reserve Blend Extra Virgin Olive Oil
- 1 medium yellow onion, diced
- 1 jalapeño, minced
- 3 garlic cloves, minced
- 1 ½ teaspoons kosher salt
- 1 tablespoon chili powder
- ½ teaspoon smoked paprika
- 2 teaspoons ground cumin
- ¾ teaspoons ground coriander
- 1 small butternut squash (about 1 1/2 pounds), peeled and diced into small 1/2 inch cubes (about 3 cups)
- One 13 ounce jar jovial Organic Kidney Beans, rinsed and drained
- One 13 ounce jar jovial Organic Black Beans or jovial Organic Borlotti Beans, rinsed and drained
- One 18 ounce jar jovial Organic Crushed Tomatoes
- 1 ½ cups low-sodium vegetable broth
- 1 bunch kale, washed, destemmed, and sliced into thin ribbons
- Sour cream, to serve (optional)
- Chopped green onions, to serve (optional)
- Chopped cilantro, to serve (optional)
- Tortilla chips, to serve (optional)
Instructions
- 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.
- Add the butternut squash cubes, beans, tomatoes, and broth. Bring to a boil.
- Reduce the 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. 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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