We first got introduced to this recipe back in January, a couple of weeks after our baby was born. Cody’s aunt gave us two frozen bags to keep as easy meals when our hands were a little too full taking care of our newborn.
It was just a few days after she gave it to us, that we thawed one out and had it for dinner. Oh boy! Did we fall hard or did we fall hard. It was definitely love at first bite.
We texted her a big THANK YOU as soon as we were done licking out our bowls.
The next time we saw them, we thanked her again and she gave us the recipe – telling us how quick and easy it was to make. We were sold right away. I mean, quick and easy is our thing lol.
We couldn’t wait to cook this ourselves – it was definitely one of our favorite new meals.
So, a couple of weeks ago, after cooking this for my grandparents (who loved it, by the way. Especially my grandpa who ate two bowls and told us that he hates vegetables, but that this recipe was wonderful), we decided that we should spread the love.
We aren’t sure whether this came from a cookbook, if it’s her own recipe, or if she got it from a friend, but a recipe like this needs to reach more people.
So, a few minor tweaks later, we are ready to share our very own Butternut and Kale Chili with Ground Pork. It’s a bit of a mouthful, and don’t be fooled by the ingredients – this recipe tasted like a million bucks. Even if you hate vegetables, like my grandpa, chances are you’ll be pleasantly surprised.
Soup is without a doubt one of my very favorite things on the planet. I love dipping buttered pieces of bread in a steaming bowl of soup, and even though bread is obviously not healthy, I do treat myself to a slice when soup’s on the menu. (Although, I love it just as much without the bread and try my best not to eat it too often 😩.)
Here at Living Chirpy, we’ve created a fair bunch of awesomely delicious soup recipes for you to try, and I’ve added links to my favorites down below:
- Shrimp Boil Soup
- Japanese Clear Onion Soup
- Caesar’s Pizza Soup
- Chicken Taco Soup
- Rustic Lobster Bisque
Butternut and Kale Chili with Ground Pork – Pin It!
Butternut and Kale Chili with Ground PorkPrint Pin Rate
- 500 g/1lb - ground pork
- 500 g/1lb - diced butternut
- 200 g/0.5lb - kale
- 2 - onions [diced]
- 1 - red pepper [diced]
- 4 - garlic cloves [minced]
- 2 tbsp - mexican ground chili
- 1 tbsp - dried oregano
- 1 can - butter beans
- 4 cups - vegetable stock
- to taste - salt and pepper
- 1 tbsp - olive oil
- Heat the oil in a medium sized pot.
- Add the onions, red pepper, garlic, oregano, chili, salt and pepper and cook for about 5 minutes.
- Add the ground pork and cook until the pork is no longer pink.
- Add the vegetable stock and bring to the boil.
- Lower the heat and simmer for approximately 30 minutes. Until the butternut is tender.
- Add the kale and butterbean and cook until the kale is wilted.