Vegan Black Bean Chili With Butternut Squash And Kale Recipe

Name: Vegan Black Bean Chili With Butternut Squash And Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash, peeled and cubed; 1 white onion, chopped; 1 can of fire-roasted diced tomatoes; 1 box of vegetable stock; 2.5 tablespoons chili powder; Dash cayenne pepper; 1 glove of garlic, minced; 3 tablespoons olive oil; 1 can of black beams; salt and pepper; 1 bunch curly kale, chopped

Servings: persons

1 butternut squash, peeled and cubed
1 white onion, chopped
1 can of fire-roasted diced tomatoes
1 box of vegetable stock
2.5 tablespoons chili powder
Dash cayenne pepper
1 glove of garlic, minced
3 tablespoons olive oil
1 can of black beams
salt and pepper
1 bunch curly kale, chopped

1
In a large pot, sautee the olive oil, onion and garlic over medium heat
2
Add in the vegetable stock and canned tomatoes and bring to a boil
3
Bring down to a simmer and add in beans, butternut squash, chili pepper and cayenne
4
Allow chili to cook for a half hour or so before adding in the kale. The kale will cook down considerably, so don't be afraid to fill your pot to the brim with freshly chopped kale
5
Let chili simmer for a minimum or one hour, or on the lowest heat for up to three hours
6
Spoon and serve! The leftovers taste even better.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 butternut squash, peeled and cubed, 1 white onion, chopped, 1 can of fire-roasted diced tomatoes, 1 box of vegetable stock, and more.

Yes, Vegan Black Bean Chili With Butternut Squash And Kale falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Black Bean Chili With Butternut Squash And Kale

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