Butternut Black Bean Chili

2 T. olive oil
1 large onion, diced
2 cloves garlic, minced
3 cups butternut squash in a 1 inch dice
1 ½ cups chopped fresh tomato, diced
1 cup shredded cabbage
1 cup chopped kale
2 cans black beans, 30 ounces
3 cups vegetable stock
3 cups water
1 T. cumin
2 teaspoons paprika
2 teaspoons oregano
½ teaspoon cayenne pepper
2 T. tomato paste
sea salt to taste
lime wedges

1 cup cilantro leaves picked from stem
2 baked chicken breasts, seasoned with cumin, lime and sea salt, shredded or diced

In a large pot, heat olive oil over medium heat. Add onions, garlic, butternut squash cubes. Sauté until onions are translucent, 7 to 10 minutes. Add tomatoes, cabbage, kale, black beans and vegetable stock. Stir and bring to a boil. Reduce to a simmer. Add spices and tomato paste. Let simmer for at least 25 to 30 minutes, until squash can be pierced easily with a fork. Taste and add more cayenne and/ or salt, if desired.

Serve with a squeeze of fresh lime, a garnish of cilantro and a serving of roasted chicken for a well balanced meal.