Author Notes
A hearty black bean based vegan chili stuffed full of butternut squash, tomatoes, and spicy kale. —Dani California Cooks
Ingredients
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1
butternut squash, peeled and cubed
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1
white onion, chopped
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1
can of fire-roasted diced tomatoes
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1
box of vegetable stock
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2.5 tablespoons
chili powder
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Dash
cayenne pepper
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1
glove of garlic, minced
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3 tablespoons
olive oil
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1
can of black beams
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salt and pepper
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1 bunch
curly kale, chopped
Directions
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In a large pot, sautee the olive oil, onion and garlic over medium heat
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Add in the vegetable stock and canned tomatoes and bring to a boil
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Bring down to a simmer and add in beans, butternut squash, chili pepper and cayenne
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Allow chili to cook for a half hour or so before adding in the kale. The kale will cook down considerably, so don't be afraid to fill your pot to the brim with freshly chopped kale
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Let chili simmer for a minimum or one hour, or on the lowest heat for up to three hours
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Spoon and serve! The leftovers taste even better.
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