So, I've sauteed it with garlic and olive oil and put it with pasta and stirred it into a pot of fresh vegetable soup. Last week, it was this dish that won the prize! It's supposed to rain on Tuesday....a perfect day for a pot of chili! Serve with fresh buttered cornbread.
Ingredients
- 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)
Preparation
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.
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