This is a fun take on a winter-time classic. Loaded with warming spices, vegetables and beans, this chili will stick to your ribs!
1 small white onion, diced small
3 medium carrots, diced
2 golden beets (red beets will work, but will dye everything red)
2 cups peeled and cubed butternut squash
3 cloves garlic, minced
1T fresh grated ginger
2t garam masala
1T harissa paste
1 can red kidney beans, drained and rinsed
1 cup cooked lentils
1/2 cup cooked chickpeas
1 16-ounce can of crushed tomatoes
1 cup broth or water (plus more as needed)
1 cup broccoli, diced
1 cup kale, chopped small
Heat a large stockpot over medium heat. Add a knob of coconut oil and swirl it around the bottom.
Add the onion and cook until soft--about five minutes. Add the carrots, beets and butternut, and cook a few minutes more. Now, add all of the spices (garlic through cinnamon), and stir so everything is coated. Cook for about one minute, until everything is nice and fragrant. Add the beans, and stir.
Now, deglaze the pan with the tomatoes and water. Bring to a boil. Reduce heat, cover and simmer for about 15 minutes, or until butternut squash is tender. You may need to add more water as it cooks. Once the squash is tender, add both the broccoli and the kale. Stir and allow to cook until tender--about three to five minutes. Add salt and pepper to taste.
Spoon into bowls and top with whatever you're craving!