Ingredients
2
1/2 cups chopped onions
2
1/2 cups 1/2-inch pieces peeled butternut squash
3
15-ounce cans black beans, rinsed, drained
2
1/2 cups vegetable broth
1
14 1/2-ounce can diced tomatoes in juice
3
cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)
Directions
1.
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.
New-York Restaurants
