Back Bean Chili with Butternut Squash & Swiss Chard |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Vegetarian Ingredients:
2 tablespoons olive oil |
2 1/2 cups chopped onions |
3 garlic cloves, chopped |
2 1/2 cups butternut squash, 1/2-inch pieces peeled |
2 tablespoons chili powder |
2 teaspoons ground cumin |
3 cans beans, 15 ounce rinsed, drained, black |
2 1/2 cups vegetable broth |
1 tomatoes, 14 1/2 ounce, canned diced |
3 cups swiss chard, (packed) coarsely chopped 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.
|
|