Black Bean Chili with Butternut Squash and Swiss Chard

This is a wonderful, healthy and hearty chili.  Top with chopped fresh cilantro, red onions, and grated sharp cheddar cheese.   We served it at my mom’s 75th birthday party with margaritas, chips and guacamole, cornbread, and all of the chili toppings, of course.  Fun!  This recipe is from Bon Appetit.

Makes 4 main-course servings

• PREP: 45 minutes; TOTAL: 45 minutes

• 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)
• cilantro, chopped red onion, and grated sharp cheddar, for serving
• cornbread, for serving, optional

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. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil.
3. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes.
4. 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.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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