1 Tbsp olive oil
1 large onion, chopped
1 green pepper, seeded and chopped
1 roasted jalapeno pepper (or fresh), chopped (seeded if you don't like spicy)
3-4 cloves of garlic, minced or use garlic crush
1-2 Tbsp chili powder
1 tsp cumin
1 bay leaf
1 tsp freshly ground black pepper
1 tsp ground cinnamon
1 1/2 tsp salt
14 oz can petite diced tomatoes with green chilies
1 small (2-3 cups) butternut squash, peeled and diced into 1 inch chunks
3 cups vegetarian broth (might need more if you like it soupier)
2 14-oz cans black beans, drained and rinsed
4 cups of kale, torn into smaller pieces, rinsed and spun dry
1 large shake favorite hot sauce (if you like spicy, try this Chile De Ocho)
In a large Dutch oven, heat olive oil. Add onion and green pepper and cook until tender. Add jalapeno pepper and garlic and cook another minute. Add spices and coat vegetables well. Add tomatoes and stir.
Heat to boiling and simmer about 5 minutes to reduce liquid. Add squash and vegetarian broth and bring to a boil. Cover and simmer about 15 minutes. Meanwhile prepare black beans and kale. Add black beans and heat to boiling (again cover and simmer).
Test squash for doneness. When just fork tender, add the kale in two batches, covering the kale to wilt and cook. Uncover chili and simmer until kale and squash are tender and chili is thick. If too thick, you can add more vegetable broth. If too thin, continue to simmer until thickened.
Adjust seasoning and add your favorite hot sauce if you like spicy food.
Serve topped with cheese, sour cream, avocado and salsa or eat just plain. Serve with corn tortillas and scoop chili with tortilla like a spoon.