Categories: Soup

Ingredients

• 1 tbsp. olive oil
• 1 small onion, thinly sliced
• 1 green bell pepper, diced
• 1 garlic clove, minced
• 1 lb. ground beef
• 1 1/2 tbsp. chili powder
• 1 tbsp. ground cumin
• 1 tbsp. kosher salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/2 tsp black pepper
• 1 small butternut squash, peeled, seeded and diced
• 2- 15 oz. cans black beans, drained and rinsed
• 15 oz. can tomato sauce
• 14.5 oz. can diced tomatoes, drained
• 2 1/2 cups chicken broth
• 4 cups stemmed kale
• Sour cream, to serve

Directions

1. In a large Dutch oven, heat oil over medium-high heat; add onion, and cook until tender, about 3 minutes. Add bell pepper and garlic; cook for 1 minute. Stir in ground beef, cook until browned, about 5 minutes.

2. Add chili powder, cumin, salt, cinnamon, cardamom and pepper; cook for 1 minute. Add squash, beans, tomato sauce, diced tomatoes, and broth; bring to a boil. Reduce heat to medium-low; cover, and simmer until squash is tender, about 30 minutes. Just before serving, stir in kale. Serve with sour cream.

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