Perfect for fall: BLACK BEAN CHILI WITH BUTTERNUT SQUASH AND SWISS CHARD

this is another annemarie recipe. sadly i missed the actual meal, but got the recipe via jara. perfecct recipe for that squash i have at home!

Top with chopped fresh cilantro, red onions, sour cream (or whole milk yogurt) and grated cheddar cheese, if you like.


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 (i usually add a full 2 Tb. ... I love cumin.)
(2 Tb. corriander - see 'my notes' below)
3 15-ounce cans black beans, rinsed, drained
2 1/2 cups vegetable broth
1 14 1/2-ounce can diced tomatoes in juice (I usually use 3 cans of tomatoes)
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.

My notes: Add an extra can or two of tomatoes or add one extra can and some tomato paste. Add a jalapeno or two. Add coriander to the spices. Add extra cumin and chili powder.