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 (chicken broth adds flavor and makes more hearty)
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, covered, until squash is tender, about 45 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.
*I used chicken stock (low sodium) and kale (because the chard looked awful at the store). I also added a roasted Serrano pepper, a roasted yellow bell pepper (could use a red or orange one), cinnamon, and 1-2 T of cumin. I also served with pearl barley.
