toppings: greek yogurt, white cheddar cheese, green onions, cilantro
Heat a large (7.25 qt) Dutch oven or heavy-bottomed pot over medium-high heat. Add enough olive oil to coat the bottom. Add the butternut squash and season with a pinch of salt. Cook for about 8 minutes, stirring often until caramelized and almost tender. Transfer the squash to a plate.
Break the ground lamb into pieces and add it to the pot. Season with a pinch of salt. Cook for about 5 minutes until browned on all sides, breaking it up more as it cooks. Drain the lamb in a colander set over a bowl. Discard the fat.
Add the onion and red peppers to the pot. Sauté for about 10 minutes, stirring often, until deeply caramelized. Stir in the chili powder, crushed chipotle pepper, cumin, coriander, and cloves. Cook for another 30 seconds or so.
Stir in the crushed tomatoes, vegetable stock, and water. Add the lamb back to the pot. Bring the liquid to a simmer. Reduce the heat to medium-low and simmer for 1 hour until thickened, stirring occasionally (see note).
Stir in the kale, butter beans, and butternut squash. Continue to cook for a few minutes until the kale has slightly wilted and the squash is tender. Lastly, stir in the lime juice. Season with salt to taste.
Ladle the chili into bowls and top with a dollop of greek yogurt, a generous sprinkle of white cheddar cheese, sliced green onions, and cilantro.
USDA recommends cooking ground lamb to an internal temperature of 160 degrees.