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)
- 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.
- 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.
- Adjust the seasonings to taste. Serve with a lime wedge and a dollop of sour cream.
Yield: Serves 6