Black Bean Chili with Butternut Squash and Kale

Ingredients:

2 tbsps olive oil

2 12 cups onions (chopped)

6 garlic cloves (chopped)

2 12 cups butternut squash (peeled)

2 tbsps chili powder

2 tsps ground cumin

1 tsp turmeric

2 cans organic black beans (rinsed drained)

2 cups of vegetable broth

14 12 ozs diced tomatoes (juice)

3 cups kale (i like to chop into small pieces for this dish)

Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder, turmeric, and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in kale; simmer until kale is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve.