Black Bean Chili with Butternut Squash and Swiss Chard

This is a vegan recipe a friend shared with me and it is absolutely delicious!!!  Talk about nutritious: low-fat, high-fiber, full of so many good-for-you ingredients.  And quick to make.  If you can, make it ahead of time as it's really better the next day.

It's also easily adjustable.  After reading reader's comments, I upped the amount of cumin and chili powder a tad, and also used a bit of chipotle chili powder in lieu of a bit of the regular for a touch of heat.  Also, I can't find Swiss chard here, so I used kale instead.

This is delicious with some sour cream, although it would no longer be vegan.  I didn't try cheese because I liked the sour cream so much, but it, too, would be yummy.  I even used a bowl of it as more of a dip, served with tortilla chips.  You could also use chicken broth if you prefer.  A wonderful dish for these lovely, cooler autumn days.

BLACK BEAN CHILI with BUTTERNUT SQUASH and SWISS CHARD (4-6 main servings)

2 Tbsp EVOO
2 1/2 cups chopped onions
3 tsp minced garlic
2 1/2 cups 1/2" pieces peeled, diced butternut squash (from a 1 1/2 pound squash)
3 Tbsp chili powder (I used 2 Tbsp+2 tsp regular and 1 tsp chipotle chili powder)
1 Tbsp cumin
3 15-oz cans black beans, rinsed, drained
2 1/2 cups vegetable or chicken broth
1 (14 1/2 oz) can diced tomatoes in broth (I use petite diced tomatoes)
3 cups (packed) coarsely chopped Swiss chard or kale leaves (remove spines before chopping)

Heat oil in heavy soup pot or Dutch oven over medium-high heat.  Add onions and garlic and saute 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 a boil.  Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes.

Stir in chard or kale; simmer until leaves are tender, about 4 minutes (kale may take a few more minutes).  Season to taste with S&P.

Recipe Source:  Adapted from www.epicurious.com