tonight, ryan and i had black bean chili with butternut squash & swiss chard for dinner! i was first introduced to this sunday’s recipe two years ago when we stayed at our cousin’s home in los angeles. it is so delicious and perfect for the full-fledged rainy day we have had. this recipe comes from epicurious.
black bean chili with butternut squash & swiss chard
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 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 (kale works too)
i like to pair this meal with cornbread, so i begin that first and chop the onions, garlic, butternut squash and swiss chard leaves. heat the olive oil in the pan, 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 and bring to boil. reduce and simmer, uncovered, until squash is tender, about 15-20 minutes. just before you are ready to serve, stir in the chard; cook for about 4 minutes. season to taste with salt and pepper. add cilantro, cheese or sour cream on top, if desired.