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!
Ingredients
- 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 🙂
Directions
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!
