LibreRecipes

Black Bean Chili with Butternut Squash and Swiss Chard

Rating

Calories

460.0

Protein

23.0

Sodium

654.0

Fat

9.0

Top with chopped fresh cilantro, red onions, and grated cheddar cheese, if you like.

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)

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.