Saturday, September 27, 2014

Black Bean Chili with Butternut Squash and Swiss Chard

This was, hands down, last year's most delicious Rookie of the Year (Soup Category)!  I have been itching to make this, but I had to wait until it was officially autumn.  And it is every bit as delicious as I remember.  This will be a staple in my fridge until spring.

It is a vegan recipe (if going with the vegetable stock) and if you are looking for a Meatless Monday meal, you can't go wrong here.  I do step outside of the vegan box, however, because I really like sour cream with this.  Cheese would be good, too.  And tortilla or chip chips.

Unfortunately, I can't attest to its freezability.  Leftovers have never lasted long enough to try.


2 Tbsp EVOO
2 1/2 cups chopped onion
3 tsp minced garlic
2 1/2 cups 1/2" pieces peeled, diced butternut squash (from a 1 1/2 lb squash)
3 Tbsp chili powder (I added about 1 tsp of chipotle chili powder to add a dash of heat)
1 Tbsp cumin
3 (15 oz) can black beans, rinsed, drained
2 1/2 cups vegetable or chicken broth
1 (14.5 oz) can diced tomatoes (I use petite diced tomatoes)
3 cups packed coarsely chopped Swiss chard or kale leaves (remove spines before chopping) SEE NOTE

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 (if using kale, add at this point); bring to a boil.  Reduce heat and simmer, uncovered, until squash is tender, about 15 mintues.

Stir in chard; simmer until leaves are tender, about 4 minutes.  Season to taste with S&P.

NOTE:  I can't find Swiss chard here, so I use kale.  Since I haven't cooked with chard, I don't know just how long it takes.  But the kale takes much longer than 4 mintues.  So I add the kale along with the beans and tomatoes for a longer cooking time.

Recipe Source: Adapted from

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