This mild chili will sweeten the coldest of days!
Heat the olive oil in a large heavy pot. Add the onion and sauté for approximately 5 minutes. Add the garlic and sauté for another minute. Add the butternut squash and continue cooking for 8 minutes. Add the ground turkey breast, chili powder and cumin, breaking up the meat and stirring and cooking until browned. Season with salt and pepper.
Stir in the tomatoes and vegetable broth. Bring to a boil and then lower the heat to a simmer, partly covered, for 20 minutes
Stir in the kale and beans and cook for another 5 to 10 minutes.