Peeling butternut squash is not easy, but it is the only way to get the right consistency for this recipe, which is based on one from the original Greens cookbook. You can also add kale to the chili when you add the beans, or spinach right before you serve it.

Soak 1 C. black beans in water overnight. Drain the water and rinse, then cover with fresh water, add 1/2 t. salt, and cook until tender.

Simmer 4 dried New Mexico (hot) or Pasilla (mild) chiles in water until they are soft. Remove the stems and seeds. Puree the chiles with 2 C. of the cooking liquid.

Peel 1 butternut squash, remove the seeds, and dice. Slice 1 medium or 2 small leeks.

Heat 3 T. olive oil and add the leeks. Saute in a heavy bottom pot over low heat until they soften and begin to brown, then add the winter squash plus 2 T. cumin powder and 1 t. coriander powder. Raise the heat and saute until the vegetables are nicely coated with the spice mixture.

Pour in the chile liquid, stir to combine and low the heat to a simmer. Cover the pot and cook for 15 minutes.

Add the black beans and enough of the cooking liquid to make it a “stew” rather than a soup. Cook for another 10-15 minutes, then season with salt and pepper.

Shred 1/2 head of cabbage and toss it with lemon or lime juice and salt. Serve bowls of chile with the cabbage on top.