Bean Chili with Squash and Kale

I harvested the heirloom beans I grew this year from Seed Saver's Exchange (Brockton and Good Mother Stallard Beans).  The unique coloring on them was fantastic, and I was very excited to cook with them.  Unfortunately I didn't have too many, so I combined them with red kidney beans and black turtle beans to make chili.  It was one of the best chili recipes I've ever had!  Here it is:

Bean Chili with Squash and Kale

• 2 tablespoons oil
• 1 large or 2 medium onions
• 2 cloves of minced garlics
• 1 butternut squash, peeled, seeded and cubed
• 2 tablespoons of chili powder
• 2 teaspoons of cumin
• 1/2 teaspoon salt
• 2 1/2 cups dried beans (The day before soak 2 1/2 cups of dried beans in water overnight.  The next day cook the beans for about 1 hour, or until tender.)
• 2-3 cups of chicken (or vegetable) broth
• 1 small bunch (5 leaves) kale, cut into small pieces

Heat oil in large pot.   Saute onions until tender and golden, then add garlic and saute for a few more minutes.  Add squash and spices, stir for a few minutes.  Then add beans and broth and bring to a boil, then turn the heat down and simmer until the squash is tender, about 20 minutes.  Then add kale and cook for another 5 minutes.  Ladle into bowls and garnish with cheddar cheese (optional).