GF Butternut Chili

This recipe is delish for a fall day.  Very autumnal, and butternut is on sale at almost every market right now!

Gluten-free, Vegetarian, & Vegan

Link for our Dinner Roll Recipe =>http://www.theglutenfreebistro.com/blog/easy-dinner-rolls-and-breadsticks-made-with-bistro-dough-ball/

Ingredients:

2 T olive oil

1 large onion chopped

4 cloves of garlic, diced

2 ½ c butternut squash, ½ inch diced and
peeled

3 T chili powder

1 t whole cumin seed

¼ t cayenne [optional]

1 t turmeric

2 – 15 oz cans of black beans

3 c vegetable broth

1 – 28 oz can of diced tomatoes with juice

2 c chopped kale

salt and fresh cracked pepper



Directions:

1. Heat oil in large soup pot on medium heat, add onions and garlic and sauté until onions become translucent


2. Add butternut squash, chili powder, cumin, cayenne, and turmeric, stir and cook for 3 minutes


3. Add beans, broth, and tomatoes


4. Bring to boil


5. Reduce to medium-low heat and simmer for 30 minutes or until butternut is tender and delicious


6. Salt and pepper to taste


7. Add kale, cook for 5 minutes


8. Ladle into soup bowls and enjoy with dinner rolls made with the Gluten Free Bistro’s Dough (http://www.theglutenfreebistro.com/blog/easy-dinner-rolls-and-breadsticks-made-with-bistro-dough-ball/)


9. Makes 8 healthy bowls of chili