Butternut Squash Chili

This one was nominated "most interesting" chili at my church's harvest party.  How often do you find squash and kale in a chili?

Butternut Squash Chili

(serves 8-10)

1 tablespoon olive oil

1 small onion, diced

1 green bell pepper, diced

1/2 teaspoon minced garlic

1 lb ground beef (or deer meat)

1 1/2 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon salt

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon black pepper

1 small butternut squash, seeded  and cut into cubes (about 3 cups)

2 (15 oz) cans black beans, drained and rinsed

1 (15 oz) can tomato sauce

1 (14.5 oz) can diced tomatoes, drained

2 1/2 cups chicken broth

3 cups kale, shredded

1.  In a large dutch oven, heat oil over medium-high heat.  Add onion and cook until tender, about 3 minutes. 
2. Add bell pepper and garlic, cook for 1 minute.
3. Stir in ground meat and cook until browned, about 5 minutes
4. Add chili powder, cumin, salt, cinnamon, nutmeg, and pepper.  Cook for 1 minute.
5. Add squash, beans, tomato sauce, tomatoes, and broth.  Bring to a boil.
6. Reduce heat and simmer until squash is tender, about 30 minutes.
7. Just before serving, stir in kale.

Enjoy!