Instructions

1. Put a large stock pot over medium heat. Add olive oil.
2. Add onion, green pepper, butternut squash, and jalapeno to the stock pot and saute until the veggies are soft and the onions translucent, about ten minutes.
3. Add garlic and cumin. Saute for another 30 seconds.
4. Add flour and toss until veggies are coated, then slowly pour in the vegetable stock, stirring constantly.
5. Next, add the beans, green chilies, and corn.
6. Turn heat up to medium-high and bring chili to a boil. Once boiling, turn the heat back down to medium low and simmer for 15 minutes, until liquid is slightly reduced.
7. Heat milk in the microwave until warm, about 2 minutes. Pour into chili and stir, then let simmer for another two minutes.
8. Stir in kale and let simmer for two more minutes. Do not overcook the kale! If you don’t think the chili has reduced enough yet, let it continue to simmer before adding kale.
9. Remove from heat and season with salt and pepper to taste.
10. Optional: garnish with cilantro, avocado, fresh jalapenos, or cheese.
11. Suggested: Serve with warm corn bread and honey.