Black bean chili with butternut squash and swiss chard

Looking for a hearty, healthy, tasty vegetarian meal? This is it. I served this chili at a dinner party and it was a hit. Easy to make, too. I topped off the bowls with a dollop of plain yogurt, diced red onion, chopped cilantro, and lime wedges for squeezing.

Black bean chili with butternut squash and swiss chard

(adapted from Bon Appétit, 2006)

• 2 tablespoons olive oil
• 2 1/2 cups chopped onions
• 3 garlic cloves, chopped
• 1 butternut squash, peeled and chopped into 1/2-inch pieces
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2 tsp. cayenne
• 1/2 teaspoon cinnamon
• 4 15-ounce cans black beans, rinsed, drained
• 2 1/2 (or more) 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) - I chopped up the stems and added those to the chili, too
  

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.

*You can do these steps ahead of time or the day before. When ready to serve, bring the chili back up to a simmer and add the swiss chard.