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Dinner recipe · from the recipe book

Butternut Kidney Bean Chili with Kale and Cauliflower

A hearty, cumin-and-oregano-spiced red bean chili with tender butternut, cauliflower and kale in a thick tomato broth, finished with tangy yogurt and cilantro.

Butternut Kidney Bean Chili with Kale and Cauliflower

Ingredients

  • 1½ tbsp20 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 2 medium120 gCarrotsdiced
  • 2 stalks80 gCelerydiced
  • 1 medium119 gGreen bell pepperdiced
  • 4 cloves12 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 1 tbsp8 gChili powder
  • 1 tbsp6 gGround cumin
  • 2 tsp2 gDried oregano
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 2½ cups cubed350 gButternut squash, peeledcut into 3/4-inch cubes
  • 2⅓ cups florets250 gCauliflowercut into small florets
  • 2 cups316 gKidney beans, canned, drained and rinsed
  • ½ cup100 gRed lentils, dryrinsed
  • 14 oz400 gDiced tomatoes, canned
  • 3¼ cups720 gVegetable broth
  • 3¾ cups chopped80 gKalestems removed, chopped
  • ¼ tsp2 gSalt
  • ½ lime, juiced20 gLime juice
  • 4 oz120 gPlain Greek yogurt, nonfat
  • ½ cup chopped8 gFresh cilantrochopped

Steps

  1. Prep first: dice the onion, carrot, celery and green bell pepper; mince the garlic; cube the butternut; cut the cauliflower into florets; rinse the red lentils; and chop the kale and cilantro.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrot, celery and green bell pepper and cook, stirring, for 7 to 8 minutes until softened.
  3. Add the garlic, tomato paste, chili powder, cumin, oregano and paprika and stir for 1 to 2 minutes until fragrant and the paste darkens slightly.
  4. Add the butternut, red lentils, kidney beans, canned tomatoes and vegetable broth. Bring to a boil, then lower the heat, cover and simmer for 15 minutes, stirring now and then.
  5. Stir in the cauliflower and simmer uncovered for 15 minutes more, until the butternut and cauliflower are tender and the lentils have melted into a thick base.
  6. Stir in the kale and simmer 3 to 4 minutes until wilted. Season with the salt and stir in the lime juice.
  7. Ladle into bowls and top each with a spoonful of the Greek yogurt and a sprinkle of the cilantro.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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