Serves 12
Ingredients
2 T olive oil
1¾ c onion, finely diced
¼ T fresh garlic, minced
2 c butternut squash, peel & cut to ½”
1 T chili powder
1 t ground cumin
1 qt black beans, cooked & drained
2½ c vegetable broth, divided
1 14½ oz can diced tomatoes, with juice
2¼ c packed swiss chard, stemmed & chopped
Garnish Options: chopped cilantro, diced red onion, parmesan, cheddar
Procedure
1. Sauté onion & garlic in oil 9 min, low heat
2. Add squash & ½ c broth; stir & cook 10-15 min
3. Stir in chili powder & cumin
4. Add beans, rest of broth & tomatoes; bring to boil. Reduce heat & simmer @ 15 min
5. Stir in chard; simmer until tender but still bright green @ 4 min
6. s&p to taste
Originally featured in “Year of the Vegetable” – September 2014
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