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.
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