• Source: People Magazine (don’t know which issue)
• Servings: 8
• Ready in: your best estimate

Ingredients

• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 cup chopped white onion
• 3 garlic cloves, finely chopped
• 1 serrano chile, seeded and minced
• 0.75 tsp kosher salt
• 1.25 tsp kosher salt
• 0.5 tsp black pepper
• 0.5 tsp black pepper
• 1 large zucchini, chopped
• 1 large yellow squash, chopped
• 1 lb ground beef
• 3 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 4 cups chicken stock
• 15 oz can of red kidney beans
• 1 cup uncooked red lentils, rinsed
• 28 oz whole peeled plum tomatoes, crushed by hand
• 1 bunch of kale, chopped

Instructions

• Chop onion, zucchini, yellow squash, and kale. Seed and mince serrano pepper.
• Place chopped onion, garlic, serrano pepper, 0.75 tsp of salt, and 0.5 tsp of black pepper in a single container
• Place chopped zucchini and yellow squash in single container
• Place chili powder, cumin, garlic powder, 1.25 tsp of salt, and 0.5 tsp of black pepper in a single container
• Heat olive oil and butter in covered pot over medium heat until butter melts. ~1 minute
• Add onion, garlic, serrano pepper, salt, and black pepper container to pot. Cook, stirring occasionally, until onion is softened. ~3 minutes
• Stir in zucchini and yellow squash container. Cook, stirring often, until softened. ~3 minutes
• Add ground beef and the chili powder, cumin, garlic powder, salt, and black pepper container. Stir to crumble beef. ~1-2 minutes
• Cover pot and cook, stirring occasionally until beef is cooked through. ~3-5 minutes
• Stir in chicken stock, beans, and lentils. Increase heat to high and bring to boil.
• Reduce heat to low. Cover and cook, stirring occasionally until lentils are softened. ~25-30 minutes
• Stir in crushed tomatoes. Cover and simmer on low, stirring occasionally. ~20 minutes
• Stir in kale until wilted. Cook, stirring occasionally. ~25 minutes