From Clean & Delicious with Dani Spies:
Realistic Recipes for a Nutritious Kitchen
- 1 large onion, chopped
- 4 cloves of garlic, chopped
- 2 bell peppers, chopped
- ½-1 jalapeno, diced
- 4 cups of butternut squash cut into 1-inch chunks
- 3-15oz cans of beans, rinsed and drained (I used black, pinto, and kidney beans)
- 1 bunch of cilantro, chopped
- 1 tbsp of curry powder
- 2 tbsp of chili powder
- 1 tbsp of cumin
- 15 oz of diced tomatoes
- 4 cups of stock
- 1 bunch of kale, stemmed and chopped
- 2 tsp of olive oil
- Salt and pepper to taste
Makes 10 cups.
Directions
Heat olive oil in a large pot over medium heat. Once heated, stir in onions, jalapeno and garlic along with a pinch of salt. Allow to cook for about two minutes or so. Stir in bell peppers and cook another two minutes.
Add squash, curry, chili powder, and cumin and give everything a good stir.
Add beans, tomatoes, and broth. Turn heat to high and bring everything to a boil. Once boiling, reduce to a simmer and cook until the butternut squash is tender, about 10-15 minutes.
Add kale to the pot and cover for about 5 minutes or until it wilts down. Give everything one last stir… taste it… does it need anything else??
If not finish it with some chopped cilantro and enjoy!!