Black Bean Butternut Chili

Adapted from a recipe on drfuhrman.com

2 onions,chopped

4 carrots, chopped

3 celery stalks, chopped

12 cloves garlic, minced

2 tablespoons avocado (or other) oil

4 1/2 tablespoons chili powder

1 1/2 tablespoon ground cumin

3 tablespoons no-salt seasoning (i.e. Mrs. Dash; we use Kirkland brand)

1 medium butternut squash, peeled, seeded and chopped into 1/2 inch pieces

6 cups vegetable broth

1 or 2 (14.5 ounce) cans no-salt-added diced tomatoes

1/3 cup tomato paste

2/3 cup nutritional yeast

6 cups cooked black beans

1 1/2 cup frozen corn

1 bunch kale, tough stems removed, finely chopped

 

In a soup pot, saute the onions, carrots, celery and garlic in oil for 10-12 minutes. Add the spices/seasonings and saute for an additional minute. Add the squash, broth, tomatoes, tomato paste and nutritional yeast, bring to a boil, reduce heat and simmer for 20 minutes until squash is tender, adding the beans and corn about halfway through cooking time. 

Meanwhile, steam the kale until very tender, about 15 minutes.  Stir into the chili before serving.