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.