2 teaspoons olive oil

1 large onion, chopped

4 cloves of garlic, chopped

1/2-1 jalapeno, diced

2 peppers (1 red and 1 green), chopped

4 cups butternut squash, cut into 1-inch chunks

1 Tablespoon curry powder

2 Tablespoons chili powder

1 Tablespoon cumin

3-15 ounce cans of beans (black, kidney, and white), rinsed & drained

1-15 ounce can diced tomatoes

4 cups of low sodium veggie broth

1 bunch kale, stemmed and chopped

1 bunch of cilantro, chopped

Salt and pepper to taste

Heat olive oil in a large pot over medium heat.  Stir in onion, garlic, and jalapeno.  Cook for 2 minutes.

Add peppers and cook for another 2 minutes.

Stir in squash, curry powder, chili powder, and cumin.

Add beans, tomatoes, and broth.  Bring to a boil, then reduce to a simmer and cook about 15-20 minutes until squash is tender.

Add kale and cilantro to pot, cover & cook for about 5 minutes or until kale wilts.

Source:  www.cleananddelicious.com

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