Pork Chili with Butternut and Kale
This pork chili with butternut and kale is a hearty, one-pot meal made with savory ground pork, tender squash, beans, and leafy greens.
Ingredients
- 1 pound ground pork
- 1 pound butternut squash, cubed
- ½ pound kale, chopped
- 2 onions, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 can butter beans
- 4 cups vegetable stock
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- In a large pot over medium heat, add the ground pork and cook until browned, breaking it apart, about 5-6 minutes.
- Add the onions, bell pepper, and garlic to the pot. Sauté for 3-4 minutes until softened.
- Stir in the chili powder, dried oregano, salt, and pepper. Cook for 1 minute to release the flavors.
- Add the butternut squash, butter beans, and vegetable stock. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the squash is tender.
- Stir in the kale and cook for another 3-5 minutes, until wilted.
- Taste and adjust seasoning if needed. Serve warm.
Notes
- Cut Squash Evenly: Uniform cubes of butternut squash ensure even cooking and prevent some pieces from turning mushy.
- Adjust Spice Level: For a spicier chili, add ½ teaspoon cayenne pepper or a diced jalapeño with the onions and bell pepper.
- Simmer for Flavor: Letting the chili simmer allows the flavors to meld, if you have extra time, a longer simmer (up to 30 minutes) deepens the taste.
- Swap the Greens: If you don’t have kale, spinach or Swiss chard can be used, just add spinach at the very end since it wilts faster.
- Thicker Chili: If you prefer a thicker consistency, reduce the stock by ½ cup or let it simmer uncovered for a few extra minutes.
- Top It Off: Serve with optional toppings like fresh cilantro, avocado slices, or a squeeze of lime for added brightness.
