Ingredients
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2 cups Tad’s Dad’s Chili (vegan)
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2 cups butternut squash, cubed
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1 cup black beans, drained and rinsed
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2 cups kale, chopped
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2 cups vegetable broth
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1 tablespoon olive oil
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½ teaspoon smoked paprika
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½ teaspoon cumin
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Salt and black pepper, to taste
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Warm bread, for serving
Directions
Sauté the Butternut Squash
– Heat olive oil in a large pot over medium heat.
– Add cubed butternut squash and sauté for 5 minutes, stirring occasionally.
Add the Chili & Broth
– Pour in Tad’s Dad’s Chili and vegetable broth.
– Stir in black beans, smoked paprika, cumin, salt, and pepper.
– Bring to a gentle simmer.
Simmer & Add Kale
– Reduce heat to low and let the stew simmer for 15 minutes, until the squash is fork-tender.
– Stir in chopped kale and cook for an additional 5 minutes, until wilted.
Serve & Enjoy
– Ladle the hearty chili stew into bowls.
– Serve hot with warm bread for dipping.
Recipe Note
This Hearty Chili Stew is a warming, nutrient-packed meal perfect for #MeatlessMonday! Customize with chickpeas, quinoa, or a squeeze of fresh lime juice for extra depth of flavor.
