Black Bean Chili With Butternut Squash and Swiss Chard |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Got this recipe from my nutritionist. I use nearly twice as much Swiss Chard than the recipe calls for, but feel free to experiment, and use however much you want. Ingredients:
2 tablespoons olive oil |
1 1/2 cups chopped onions |
3 garlic cloves, chopped |
2 1/2 cups butternut squash, peeled and cut into 1/2 inch pieces |
2 tablespoons chili powder |
1 -2 teaspoon cinnamon |
2 teaspoons ground cumin |
3 (15 ounce) cans black beans, rinsed and drained |
2 1/2 cups vegetable broth |
1 (14 1/2 ounce) can diced tomatoes with juice |
3 cups coarsely chopped swiss chard leaves |
Directions:
1. Heat oil in heavy large pot over medium-high heat.
2. Add onions and garlic; saute until tender and golden, about 9 minutes.
3. Add squash; stir 2 minutes. Stir in chili powder, cinnamon, and cumin. Stir in beans, broth, and tomatoes with juices. Bring to boil.
4. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes.
5. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer.
6. Season to taste with salt and pepper.
7. Ladle chili into bowls and serve. Sprinkle with chopped cilantro or red onion if desired.
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