This recipe is hands-down one of my favorite of 2010-11. I’ve made it 4-5 times in the past month, enjoyed leftovers for lunch, served it to guests… it’s never let me down. It’s quick and easy and makes several servings. Plus, it’s full of butternut squash (which will ward off sweet cravings), kale (a superfood!), and yummy black beans. I serve it with a side of brown rice and, depending on how hungry I am, a side of steamed broccoli.
BUTTERNUT SQUASH AND BLACK BEAN CHILI
2 tbsp olive oil
1.5 c butternut squash, cut into 1″ cubes
1 large onion, roughly diced
1 head of lacinto (also called dinosaur) kale, roughly chopped
2 cans black beans, rinsed well
1 28oz-can Muir Glen Fire-Roasted Diced Tomatoes
3 tbsp chili powder
3 tsp coriander
2 c of water
Salt and pepper to taste
In a large pan, heat olive oil and add onion and butternut squash. Cook on medium for 4 minutes, until both are soft. Add spices and cook for 30 second, stirring frequently. Add kale and cook for another minute. Add tomatoes and beans and stir everything together. Cook 2 minutes. Add 2c of water (or vegetable broth, if you’d like), cover, and simmer for 15-20 minutes, until everything is tender. Salt at the end — the tomatoes will cook down and it’s easy to oversalt!