==== Beef and red lentil chili ====

=== Ingredients ===

> Note that the kosher salt and black pepper are listed twice, because each portion is added to the pot at different times during the cooking process. I keep them in separate containers to make it easier to add.

  * 2 tbsp olive oil
  * 1 tbsp unsalted butter (or plant-based alternative for vegan)
  * 1 cup chopped white onion
  * 3 garlic cloves, chopped
  * 1 serrano chile, seeded and minced
  * 3/4 tsp kosher salt
  * 1 1/4 tsp kosher salt
  * 1/2 tsp ground black pepper
  * 1/2 tsp ground black pepper
  * 1 large zucchini
  * 1 large yellow squash
  * 1 lb ground beef (not required if vegan)
  * 3 tbsp chili powder
  * 1 tsp ground cumin
  * 1 tsp garlic powder
  * 4 cups (32 oz) chicken stock (or vegan alternative)
  * 15 oz can red kidney beans
  * 1 cup uncooked red lentils, rinsed
  * 28 oz can whole peeled plum tomatoes, crushed by hand
  * 1 bunch of kale, chopped

=== Utensils ===

  * 1 large pot
  * 1 container to hold 1 cup of chopped onion, 3 cloves of chopped garlic, minced serrano pepper, 3/4 tsp of salt, and 1/2 tsp of black pepper.
  * 1 container to hold chopped zucchini and yellow squash
  * 1 smaller container to hold chili powder, cumin, garlic powder, 1 1/4 tsp of salt, and 1/2 tsp of black pepper.

=== Instructions ===

> Note: If you have raw skin or open sores on your fingers, beware when seeding and mincing the serrano chile pepper (trust me). Wear rubber gloves or use another form of protection.

  * Chop onion, zucchini, yellow squash, and kale. Seed and mince serrano pepper.
  * Place chopped onion, garlic, serrano pepper, 3/4 tsp of salt, and 1/2 tsp of black pepper in a container.
  * Place chopped zucchini and yellow squash in another container
  * Place chili powder, cumin, garlic powder, 1 1/4 tsp of salt, and 1/2 tsp of black pepper in a smaller container.
  * Heat olive oil and butter in covered pot over medium heat, until butter melts. ~1 minute.
  * Add onion, garlic, serrano pepper, salt, pepper to pot. Cook, stirring occasionally until onion is softened. ~3 minutes.
  * Stir in zucchini and yellow squash. Cook, stirring often, until softened. ~3 minutes.
  * Add ground beef, chili powder, cumin, garlic powder, salt, and black pepper. 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.