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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.
- 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
- Heat oil in heavy large pot over medium-high heat.
- Add onions and garlic; saute until tender and golden, about 9 minutes.
- Add squash; stir 2 minutes. Stir in chili powder, cinnamon, 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. Sprinkle with chopped cilantro or red onion if desired.
Made this the other night and loved it. Husband was set to order pizza after dinner....till he ATE dinner. I roasted the butternut squash before adding it to onions and farlic which added flavor and cut down on cooking time. I added a full bunch of swiss chard which was almost double the recipe, but it was great.Also, used chicken broth. But really, this was hearty and deliciously flavorful!!! A keeper for sure!
This is delicious. I followed the recipe exactly, also using double the amount of chard. I served it over rice. I'll definitely make this again. Thanks, Marissa.
Excellent! I loved the cinnamon with the squash...gave it a mildly sweet flavor and that mixed with the spice of the chili powder...YUM! I accidentally only bought 2 cans of black beans so I improvised and threw in a can of white chili beans that I had on hand. I also threw in twice as much chard and used chicken broth instead of veggie broth. So glad to find this!