White Bean and Kale Chili
By Mary McDougall
This recipe is based on my version of a vegan white bean and kale chili that we had at Sasquatch Brewing Company in Portland, OR.
Prep Time: 20 min
Cook Time: 180 min
1 Place the beans and water in a large pot. Bring to a boil, remove from heat, cover and let rest for one hour. Meanwhile, chop and assemble the vegetables. For the Delicata squash cut it in half lengthwise, clean and slice, but do not peel.
2 Return the beans and water to a boil, add onions and garlic, reduce heat and simmer for 2 hours. Add seasonings and squash. Cook for an additional 30 minutes. Add tomatoes and kale and continue to cook for another 30 minutes. Taste and adjust seasonings as necessary.