Black Bean Chili with Butternut Squash and Swiss Chard
Servings
4
servings
Cook Time
45
minutes
Servings
4
servings
Cook Time
45
minutes
Ingredients
2
Tbsp
olive oil
2 1/2
cups
onion
chopped
3
cloves
garlic
chopped
2 1/2
cups
butternut squash
peeled, cut in 1/2-inch pieces
2
Tbsp
chili powder
2
tsp
ground cumin
3
15 oz cans
black beans
rinsed and drained
2 1/2
cups
vegetable broth
1
14 1/2 oz can
diced tomatoes
in juice
3
cups
Swiss chard
coarsely chopped leaves ( 1 small bunch)
Instructions
Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes.
Add squash; stir 2 minutes.
Stir in chili powder and cumin
Stir in beans, broth, and tomatoes with juices; bring to boil.
Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes.
Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer.
Season to taste with salt and pepper. Ladle chili into bowls and serve.