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