Black Bean Chili with Butternut Squash and Swiss Chard |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Top with chopped fresh cilantro, red onions, and grated cheddar cheese, if you like. Ingredients:
2 tablespoons olive oil |
2 1/2 cups chopped onions |
3 garlic cloves, chopped |
2 1/2 cups 1/2-inch pieces peeled butternut squash |
2 tablespoons chili powder |
2 teaspoons ground cumin |
3 15-ounce cans black beans, rinsed, drained |
2 1/2 cups vegetable broth |
1 14 1/2-ounce can diced tomatoes in juice |
3 cups (packed) coarsely chopped swiss chard leaves (from 1 small bunch) |
Directions:
1. 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.
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