Chipotle Butternut Squash Stew

I clipped this original recipe out of Fitness Magazine back in 2011, and I love it!  I’ve made some alterations to it, but feel free to check out the pure vegetarian version here.  It makes a HUGE amount!  You could freeze some, but I think the leftovers are almost better the 2nd day!blog Chipotle Butternut Squash Chili-2Ingredients

  • 2 tablespoons  Olive oil
  • 1 large yellow onion, diced
  • 2 medium cloves garlic, finely chopped (I cheat and use 1 tsp out of the jar :))
  • 1 large sweet potato, cut into 1/2-inch pieces
  • 1 medium butternut squash, cut into 1/2-inch pieces
  • 2 tablespoons  chili powder
  • 2 tablespoons  ground cumin
  • 1 tablespoon  unsweetened cocoa powder
  • 1 teaspoon  cinnamon
  • 1 26 ounce can diced tomatoes with juice
  • 2 chipotle peppers in adobo, diced, plus 1 tablespoon adobo sauce (if you have small kids that are eating this, I suggest putting this as an add on for adults.  It’s DELICIOUS, but spicy!)
  • 2 cups  low-sodium chicken stock (use vegetable if keeping it vegetarian)
  • 4 cups  chopped kale
  • 1 15 ounce can black beans, rinsed and drained
  • 1 15 ounce can canellini beans, rinsed and drained (I have also used kidney beans)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Meat source (not needed, but I have hungry boys that really aren’t vegetable fans :)).  I’ve used chicken sausage, ground turkey (seasoned with salt/pepper/garlic), or really any kind of meat you want 🙂


1. In a medium stock pot, heat the oil over medium-high heat. Add the onion and garlic and cook 3 minutes. Add the sweet potato and squash; cook, stirring occasionally, 5 minutes. Stir in the chili powder, cumin, cocoa powder and cinnamon; cook 1 minute.

2. Add the tomatoes, chipotle peppers and adobo sauce, and vegetable/chicken stock. Partially cover and simmer 20 minutes.  Mix in the kale and stir until wilted. Add the beans and meat; stir to combine. Season with salt and black pepper to taste; serve.  Can serve with crusty bread, crackers, or eat as is!dit-elle-Lauren

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