RECIPE: Black Bean Chili with Butternut Squash and Swiss Chard

This is a fabulous meal in one pot - satisfying, hearty, and incredibly delicious. The swiss chard is a mellow flavoured dark leafy green (and we all need more of those), the squash gives a nice sweet contrast to the spicy chili flavour, and the beans fill you up and give you a pile of fibre to fill you up.

Makes 4 to 8 servings

Ingredients

2 tablespoons olive oil
1 large onion, diced (about 2 cups)
3 garlic cloves, minced or grated on a microplane
2 1/2 cups butternut squash, cut in 1/2 inch pieces
2 tablespoons light ancho chili powder
2 teaspoons ground cumin
1/8 teaspoon ground cinnamon
3 (14.5) ounce cans of reduced sodium black beans, drained and rinsed
2 1/2 cups homemade vegetable stock
1 (14.5) ounce can of diced tomatoes with juice
1 large bunch swiss chard, cleaned, stemmed, and roughly chopped
sea salt and fresh ground pepper to taste

Directions
In a 6 quart stock pot or enameled dutch oven, heat olive oil over medium low heat. Add onion and sautee for 10 minutes, until onion is soft. Add garlic and sautee for a minute more, then add butternut squash and stir for 2 minutes.
Add chili powder, cumin, and cinnamon. Stir to combine. Add black beans, vegetable stock, and diced tomatoes with juice. Bring to a light boil, reduce to a simmer, and cook uncovered for 15 minutes or until butternut squash is soft. Stir in swiss chard. Simmer for 3 – 4 minutes until swiss chard is tender but still bright green. Season to taste with salt and pepper. Ladle into bowls and serve.


Reference
I got this recipe from Simply Sugar & Gluten Free