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

• 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.

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.