Sunday Suppers: Spicy Sriracha Black Bean and Butternut Squash Chili

Name: Sunday Suppers: Spicy Sriracha Black Bean and Butternut Squash Chili Recipe
Yield: 8
Ingredients: 3 tablespoons olive oil; 1 large red onion chopped; 1 large white onion chopped; 8 garlic cloves minced; 2 1/2 cups butternut squash peeled and cut into 1/2-inch pieces; 2 tablespoons chili powder; 2 1/2 teaspoons ground cumin; 2 tablespoons sriracha hot sauce; 2 cups kale thick ribs removed and chopped; 3 15-ounce cans black beans rinsed drained; 2 1/2 cups vegetable broth; 1 1/2 cups crushed tomatoes; 1 cup diced tomatoes; 2 teaspoons salt; Avocado slices for serving (optional); Sour cream for serving (optional)

Number of Servings: 8

Ingredients

3 tablespoons olive oil1 large red onion, chopped1 large white onion, chopped8 garlic cloves, minced2 1/2 cups butternut squash, peeled and cut into 1/2-inch pieces2 tablespoons chili powder2 1/2 teaspoons ground cumin2 tablespoons sriracha hot sauce2 cups kale, thick ribs removed and chopped3 15-ounce cans black beans, rinsed, drained2 1/2 cups vegetable broth1 1/2 cups crushed tomatoes1 cup diced tomatoes2 teaspoons saltAvocado slices, for serving (optional)Sour cream, for serving (optional)

Directions

Heat oil in heavy bottomed large pot over medium heat. Add onions and saut� until tender and golden, about 10 minutes. Add garlic and cook another minute, or until garlic is fragrant. Add squash; stir; and cook for 4 minutes, stirring occasionally. Stir in chili powder and cumin; cook for 2 minutes. Stir in sriracha, kale, beans, broth, tomatoes, and salt; increase heat to medium-high and bring to boil. Reduce heat and simmer, uncovered, for 45 minutes. Season with additional salt and pepper as needed. Ladle chili into bowls, top with avocado and sour cream (if using), and serve.

Serving Size:�8

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 401.7
Total Fat: 7.7 g
Cholesterol: 0.0 mg
Sodium: 948.3 mg
Total Carbs: 70.4 g
Dietary Fiber: 17.3 g
Protein: 17.2 g

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