Butternut Squash, Bean and Kale Chili

Ingredients

Yield: 16 servings

6 tablespoons olive oil

2 medium onion, diced

4 red bell peppers, diced

8 garlic cloves, minced

6 tablespoons chili powder

2 tablespoon ground cumin

2 tablespoon kosher salt

3 teaspoon ground coriander

2 medium butternut squash, peeled and diced or equal sweet potatoes

60 ounce can black beans, drained

60 ounce can kidney beans, drained

56 ounce can crushed tomatoes

2 quart no chicken stock

2 bunch kale

1/4-1/2 cup hot sauce (I use homemade, but cholula is a great option)

Directions

Heat the oil in a large, heavy pot over medium heat. Add the onion and sauté until they begin to soften, about 8 minutes. Add the bell peppers and jalapeno and cook for another 5 minutes. Add garlic, spices, and salt and cook for an additional 2-3 minutes.

Add the butternut squash, beans, tomatoes with juice, water and kale. Bring to a boil.

Reduce the heat to medium and cook until the squash is tender, about 30 minutes. Add the sauce and season to taste with salt. If it looks like it is reducing too much, cover with a lid.