Black Bean Chili With Butternut Squash and Swiss Chard

• olive oil↗2 tablespoons
• chopped onions1 1⁄2 cups
• garlic cloves, chopped↗3
• butternut squash, peeled and cut into 1/2 inch pieces↗2 1⁄2 cups
• chili powder↗2 tablespoons
• cinnamon↗1 -2 teaspoon
• ground cumin↗2 teaspoons
• (15 ounce) cans black beans, rinsed and drained↗3
• vegetable broth↗2 1⁄2 cups
• (14 1/2 ounce) can diced tomatoes with juice↗1
• coarsely chopped swiss chard leaves3 cups

Step-by-step instructions

1. 1

   Heat oil in heavy large pot over medium-high heat.

2. 2

   Add onions and garlic; saute until tender and golden, about 9 minutes.

3. 3

   Add squash; stir 2 minutes. Stir in chili powder, cinnamon, and cumin. Stir in beans, broth, and tomatoes with juices. Bring to boil.

4. 4

   Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes.

5. 5

   Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer.

6. 6

   Season to taste with salt and pepper.

7. 7

   Ladle chili into bowls and serve. Sprinkle with chopped cilantro or red onion if desired.