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-oz cans black beans, rinsed, drained
2 1/2 cups vegetable broth
1 14 1/2-oz can diced tomatoes in juice
3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)
Heat in in heavy pot over medium-high heat.
Add onions and garlic; 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; simmer until chard is tender but still bright green, about 4 minutes longer.
Season to taste with salt and pepper.
Top with chopped fresh cilantro, red onions, and grated cheddar cheese if you like.
Yield: Makes 4 main-course servings
Active Time: 45 minutes
Total time: 45 minutes