Black Bean Chili with Butternut Squash and Swiss Chard
Servings
4servings
Cook Time
45minutes
Servings
4servings
Cook Time
45minutes
Ingredients
  • 2Tbsp olive oil
  • 2 1/2 cups onionchopped
  • 3cloves garlicchopped
  • 2 1/2cups butternut squashpeeled, cut in 1/2-inch pieces
  • 2Tbsp chili powder
  • 2tsp ground cumin
  • 315 oz cans black beans rinsed and drained
  • 2 1/2 cups vegetable broth
  • 114 1/2 oz can diced tomatoesin juice
  • 3 cups Swiss chardcoarsely chopped leaves ( 1 small bunch)
Instructions
  1. Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes.
  2. Add squash; stir 2 minutes.
  3. Stir in chili powder and cumin
  4. Stir in beans, broth, and tomatoes with juices; bring to boil.
  5. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes.
  6. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer.
  7. Season to taste with salt and pepper. Ladle chili into bowls and serve.