Ingredients for Black Bean Chili With Butternut Squash And Swiss Chard
- Olive Oil
- 1 medium onion, chopped
- Garlic Cloves
- Butternut Squash
- 2 tablespoons chili powder
- 1 teaspoon ground cinnamon
- Ground Cumin
- Black Beans
- Vegetable Broth
- Diced Tomatoes With Juice
- Swiss Chard Leaves
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How to Make Black Bean Chili With Butternut Squash And Swiss Chard
- Heat olive oil in a large, heavy-bottomed pot over medium-high heat.
- Add chopped onion and minced garlic; sauté until tender and golden brown, about 9 minutes.
- Add cubed butternut squash and stir for 2 minutes.
- Stir in chili powder, cinnamon, and cumin; cook for 1 minute, stirring constantly, until fragrant.
- Add black beans, vegetable broth, and crushed tomatoes with their juices.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the squash is tender.
- Stir in chopped swiss chard.
- Simmer, uncovered, for 4-5 minutes, or until chard is tender-crisp and bright green.
- Season generously with salt and pepper to taste.
- Ladle chili into bowls and serve. Garnish with chopped cilantro or red onion, if desired.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
30g
Fat
7g
Carbs
26g
