Butternut Squash, Kale, and Black Bean Chili

Here’s an unusual, but easy black bean chili recipe that is perfect for the fall harvest, when butternut squash and kale are in season.

If you’re a fan of squash chili recipes, be sure to check out our 15-bean and Winter Squash Chili recipe as well!

Butternut Squash, Kale, and Black Bean Chili

1 can black beans (15.5 oz), drained and rinsed
1 medium-size butternut squash, peeled and diced
1 medium-size bunch kale, sliced crosswise into 1-inch-wide ribbons
3 jalapeno peppers, seeded and minced
1 medium-size onion, diced
4 cloves garlic, minced
4 cups vegetable broth
½ tsp cayenne pepper
1½ tsp ground cumin
½ tsp coriander seeds
½ tsp dried oregano
¼ cup vegetable or olive oil
6 lime wedges for garnish (optional)
sour cream for garnish (optional)

  1. In a large, heavy pot over high heat, sauté the butternut squash and onion until the onion is soft, about 5 minutes.  Add the garlic and cook for 1 minute more, stirring constantly.
  2. Add the black beans, kale, jalapeno peppers, vegetable broth, oregano, cumin, and cayenne pepper to the pot.  Bring to a boil, then reduce the heat, and simmer, covered, for 30 minutes.  If the kale isn’t tender enough after 30 minutes of cooking, then continue cooking, covered, until it is soft, about 5-10 more minutes.
  3. Adjust the seasonings to taste.  Serve with a lime wedge and a dollop of sour cream.

Yield:  Serves 6

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