Vegetarian Entree Recipe - Black Bean Chili with Butternut Squash
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Black Bean Chili with Butternut Squash and Swiss Chard
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 14-ounce cans black beans, rinsed, drained
2 1/2 cups vegetable broth
1 14 1/2-ounce can diced tomatoes in juice
bunch of coarsely chopped Swiss chard leaves
salt and pepper to taste
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, a few minutes longer. Season to taste with salt and pepper. Serve chili (top with grated sharp cheddar). Makes 4 main-course servings.
Adapted from Bon Appétit
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KStyle says:
6 months ago
this looks reeeealy good! Thanks for sharing
I do a lot of cooking and always appreciate new recipes