Winter White Bean & Butternut Squash Chili

Vibrant, versatile butternut squash pairs deliciously with white beans, kale, herbs and spices in this cool-season supper.

Ingredients

• 1 small diced onion
• 4 cloves minced garlic
• 1 Tbs olive oil
• 1 diced butternut squash
• 2 cans white beans
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 Tbs chili powder
• ½ tsp dried oregano
• 1 tsp Worcestershire sauce
• 1 tsp white wine vinegar
• 1 Tbs light brown sugar
• 1-2 cups vegetable or chicken stock
• 2 bay leaves
• 1 (4oz) can diced green chiles
• 1 bunch chopped kale
• Salt and pepper, to taste

Instructions

1. In a medium pot or Dutch oven, sauté diced onion and minced garlic in olive oil over medium heat until fragrant. Then add the butternut squash and cook for about 10 minutes, stirring occasionally, until it starts to soften and lightly brown
2. Next, mix in the white beans, ground coriander, ground cumin, chili powder, dried oregano, bay leaves, diced green chilies, and light brown sugar. Pour in the Worcestershire sauce, white wine vinegar, and vegetable or chicken stock. Allow the mixture to simmer for 20 minutes, then stir in the kale.
3. Season to taste with salt and pepper. Serve with your favorite chili toppings, such as cheese, fresh cilantro, sour cream, or yogurt.