One-Pot Vegan Black Bean Chili with Butternut Squash and Kale
 
Prep time
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A hearty vegan chili stuffed full of butternut squash, tomatoes, black beans and spicy kale.
Author:
Serves: 5-6 servings
Ingredients
  • Medium butternut squash, cubed
  • Large bunch of curly kale, chopped
  • 1 small white onion, chopped
  • 1 can of fire-roasted diced tomatoes (I used the Trader Joe's brand)
  • 1 box of vegetable broth
  • 2 cans of black beans
  • 2½ tbsp chili powder
  • Dash (or a few) of cayenne pepper
  • 1 clove of garlic, chopped
  • 3 tbsp olive oil
  • Salt
  • Pepper
Instructions
  1. In a large pot, sautee the olive oil, onion and garlic over medium heat
  2. Add in the vegetable broth and canned tomatoes and bring to a boil
  3. Bring down to a simmer and add in beans, butternut squash, chili pepper and cayenne
  4. 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
  5. Let chili simmer for a minimum or one hour, or on the lowest heat for up to three hours
  6. Spoon and serve!
Recipe by dani california cooks at http://www.danicaliforniacooks.com/one-pot-vegan-black-bean-chili-butternut-squash-kale/