Here is another seasonal d’lishes dish from Dani Spies, Clean Simple, D’lishes Living. Enjoy!
1 large onion, chopped
4 cloves of garlic, chopped
2 bell peppers (1 red, 1 green), chopped
½-1 jalapeno, diced
4 cups of butternut squash cut into 1-inch chunks
1 bunch of cilantro, chopped
1 tbsp of curry powder
2 tbsp of chili powder
1 tbsp of cumin
1 15 oz can of diced tomatoes
4 cups of veggie broth
1 bunch of stemmed and chopped kale
2 tsp of olive oil
Salt and pepper to taste
Makes about 10 cups.
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 butternut squash is tender, about 10-15 minutes.
Add kale to the pot and cover for about 5 minutes. Give everything one last stir…taste it…does it need anything else?? If not finish it with chopped cilantro and enjoy!!