Sunday Suppers: Spicy Sriracha Black Bean and Butternut Squash Chili

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)

Use plain greek yogurt in place of sour cream for a healthier topping or omit completely for a vegan option :)

Heat oil in heavy bottomed large pot over medium heat. Add onions and sauté 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