Here is another seasonal d’lishes dish from Dani Spies, Clean Simple, D’lishes Living. Enjoy!
Ingredients:
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.
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 about 2 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 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!!
