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butternut chili with kale and red beans
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4.92 from 24 votes

Butternut Squash Chili with Kale

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: DIET, LUNCH, soup + stew + chili
Cuisine: American, gluten free, vegan, vegetarian
Author: Dani Spies


  • 1 large onion chopped
  • 4 cloves of garlic chopped
  • 2 bell peppers 1 red & 1 green, chopped
  • 1/2-1 jalapeno diced
  • 4 cups of butternut squash cut into 1-inch chunks
  • 3-15 oz cans of beans rinsed and drained (I used black, pinto, and kidney beans)
  • 1 bunch of cilantro chopped
  • 1 tbsp of curry powder
  • 2 tbsp of chili powder
  • 1 tbsp of cumin
  • 1 15 oz can of diced tomatoes
  • 4 cups of veggie broth
  • 1 bunch of kale stemmed and chopped
  • 2 tsp of olive oil
  • Salt and pepper to taste


  • Heat olive oil in a large pot over medium heat. Once heated, stir in onions, jalapeno and garlic along with a pinch of salt. Allow to cook for about two minutes or so.
  • Stir in bell peppers and cook another two minutes. Add squash, curry, chili powder, and cumin and give everything a good stir.
  • Add beans, tomatoes, and broth. Turn heat to high and bring everything to a boil. Once boiling, reduce to a simmer and cook until the butternut squash is tender, about 10-15 minutes.
  • Add kale to the pot and cover for about 5 minutes or until it wilts down. Give everything one last stir. Taste it. Does it need anything else? If not finish it with some chopped cilantro and enjoy!!