Ingredients:
- 2 Tbsp avocado or coconut oil
- 1 small white or yellow onion (diced)
- 1 jalapeño (minced // remove seeds for less heat)
- 1/2 tsp each sea salt and black pepper (divided)
- 4 cloves garlic
- 4 cups diced butternut squash
- 3 Tbsp chili powder (divided)
- 2 Tbsp ground cumin (divided)
- 2 tsp smoked paprika
- 2 15- ounce cans diced tomatoes
- 1/4 cup tomato paste
- 3 cups vegetable broth
- 1 15-oz can kidney beans (drained)
- 1 15-oz can black beans (drained)
- 1-2 Tbsp coconut sugar
- 1 cup chopped kale
Instructions:
- Preheat a large Xtrema stockpot (5.5qt, 8qt, or 10qt). After a couple of minutes, raise to medium heat. Add oil (or water), onion, and jalapeño pepper. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently.
- Add garlic and sauté (stirring occasionally) for 2-3 minutes more, or until onion, pepper, and garlic are softened and slightly browned.
- Add butternut squash, 2/3 of the chili powder (2 Tbsp as original recipe is written), half the cumin (1 Tbsp as original recipe is written), smoked paprika and stir to coat. Cook for 3 minutes.
- Add diced tomatoes, tomato paste, and vegetable broth and stir to combine. Bring to a low boil over medium-high heat.
- Next add kidney beans, black beans, 1/4 tsp each salt and pepper, and remaining cumin (1 Tbsp as original recipe is written) and chili powder (1 Tbsp as original recipe is written), coconut sugar, and stir to combine.
- Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), cover, and gently simmer for 15-20 minutes to meld the flavors together. Stir occasionally.
- Add kale, cover, and cook for 2-3 minutes more. Serve as is, or garnished with lime, fresh jalapeño, cilantro, red onion, and/or avocado (all optional).
