Spicy Butternut Squash & Black Bean Stew With Kale
By: Rj Flamingo
Published: Sunday, November 14, 2010 - 9:47am

Ingredients




2 tablespoons olive oil
1 large onion, coarsely chopped (about 1- ½ cups)
3 large cloves garlic, coarsely chopped (about 2- ½ tsp.)
1 teaspoon kosher salt
4 cups butternut squash, cut into approx. ½"- ¾" pieces)
1 1/2 teaspoons ground chili powder (I used chipotle, of course!)
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 tablespoon Worcestershire (I used Oxford Falls vegan)
3 cups vegetable broth
14 1/2 oz can diced tomatoes (with juice)
29 oz can (or 2 15.5 oz cans) black beans, drained& rinsed
1 small bunch kale, chopped (about 3- 4 cups, packed)

Preparation

1 Heat the oil in a 6 quart pot, over medium-high heat. 2 Add the onion, garlic, and salt. 3 Sauté until the onion begins to turn golden-colored, about 5-6 minutes. 4 Add the butternut squash, chili powder, cinnamon, cumin, and Worcestershire sauce. 5 Stir to combine. 6 Pour in the diced tomatoes with their juice, the black beans, and the vegetable broth. 7 Stir thoroughly and bring to a boil. When the stew begins to boil, reduce the heat and simmer, uncovered, until the squash becomes tender, about 10-15 minutes. 8 Taste and adjust seasonings, if necessary. 9 Add the chopped kale to the pot and stir to combine completely. (If you prefer, you can substitute Swiss chard) 10 Allow to simmer for an additional 3-4 minutes, till the kale wilts but retains a bright green color.