Black Bean Chili with Butternut Squash & Swiss Chard Recipe

January 20, 2010  { }  

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Black Bean Chili with Butternut Squash and Swiss Chard
This chili made our Top 10 list – gluten free, sugar free, frugal, hearty, and full of spicy-sweetness.   It’s the perfect dish to share for January’s Gluten Free Progressive Dinner Party hosted by Diane from The W.H.O.L.E. Gang.

Shirley from Gluten Free Easily is also serving up a delicious and light winter dish today.  Stop by her place and see what she’s made.

Meatless & Nutritious

Honestly, I made this vegan chili with a little skepticism.  I have a very discerning husband who’s slowly grown to like orange foods and still isn’t crazy about greens. I, on the other hand, love all fruits and veggies and enjoy the nutritious beans, winter squash, and swiss chard.

In the end, Joe said if he’d known how good the chili was he would’ve skipped the grilled turkey and cheese sandwich.

The Taste & Texture

The butternut squash holds up so well and creates an interesting textural contrast to the beans and swiss chard.  The sweetness of the squash is perfectly balanced with the spiciness of the ancho chili powder.  If you like your chili extra hot, add more or throw in some cayenne.

Ingredients & Prep

Use a good quality vegetable stock.  My homemade vegetable stock worked beautifully here.  If you don’t know how to peel a butternut squash, I have a simple illustrated tutorial here.

This chili thickens considerably when it cools.  When reheating for dinner the next night, I added about 3/4 cup vegetable stock to get the right consistency.

What are your favorite healthier, meatless dishes?

This is linked to Pennywise Platter at The Nourishing Gourmet.

Reminder

  • My $50 iHerb.com shopping spree give-away is open until Sunday at 8 pm.  If you haven’t entered yet, you can enter here.
Print friendly recipe

Black Bean Chili with Butternut Squash & Swiss Chard
serves 4 as a main course
adapted from bon appetit fast, easy, fresh

2 tablespoons olive oil
1 large onion, diced (abotu 2 cups)
3 garlic cloves, grated on a microplane
2 1/2 cups butternut squash, cut in 1/2 inch pieces
2 tablespoons light ancho chili powder
2 teaspoons ground cumin
1/8 teaspoon ground cinnamon
3 (14.5) ounce cans of reduced sodium black beans, drained and rinsed
2 1/2 cups homemade vegetable stock
1 (14.5) ounce can of diced tomatoes with juice
1 large bunch swiss chard, cleaned, stemmed, and roughly chopped
kosher salt and fresh ground pepper to taste

In a 6 quart stock pot or enameled dutch oven, heat olive oil over medium low heat.  Add onion and sautee for 10 minutes, until onion is soft.  Add garlic and sautee for a minute more, then add butternut squash and stir for 2 minutes.

Add chili powder, cumin, and cinnamon.  Stir to combine.  Add black beans, vegetable stock, and diced tomatoes with juice.  Bring to a light boil, reduce to a simmer, and cook uncovered for 15 minutes or until butternut squash is soft.  Stir in swiss chard.  Simmer for 3 – 4 minutes until swiss chard is tender but still bright green.  Season to taste with salt and pepper.  Ladle into bowls and serve.

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Category: Lunch & Dinner, Soups, soup
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Comments

16 Responses to “Black Bean Chili with Butternut Squash & Swiss Chard Recipe”

  1. Lauren
    January 20th, 2010 @ 8:08 pm

    It’s stunning. I love the colours! Looks like a perfect winter meal =D.

    [Reply]

  2. Carol
    January 20th, 2010 @ 9:12 pm

    Sounds great! I can’t wait to try it! :)

    [Reply]

  3. Aubree Cherie
    January 21st, 2010 @ 6:37 am

    This looks yummy! And perfect for the cold night’s we’re having in PA : )

    I love vegetarian chili; it always seems to be better flavored and more filling than a meat chili. And the ‘buttery-ness’ (HA) of the squash must make it a perfect blend of textures!

    ~Aubree Cherie

    [Reply]

  4. gfe--gluten free easily
    January 21st, 2010 @ 7:28 am

    I agree with you and Aubree on vegetarian chili. Mr. GFE’s totally hooked on my veggie chili. We both like it better than my traditional chili. I’d like to try this one on him, but he’s scared of greens. I’ve been able to sneak in squash before with no problems. Hmmm … will have to work on this. ;-)

    Thanks, Amy! It really does look fantastic!

    Shirley

    [Reply]

  5. Alta (Tasty Eats At Home)
    January 21st, 2010 @ 7:49 am

    I love squash in chili, it adds an earthy, subtle sweetness that’s really wonderful. This sounds really tasty! Not sure I could get John to eat it if there were greens in it – good job on getting Joe to try it!

    [Reply]

  6. Natasha - 5 Star Foodie
    January 21st, 2010 @ 8:37 am

    This chili sounds so good and I love the addition of butternut squash here!

    [Reply]

  7. Winnie
    January 21st, 2010 @ 9:56 am

    This looks great Amy and your picture is so bright and delish-looking! Hope school is going well!

    [Reply]

  8. alison
    January 21st, 2010 @ 1:50 pm

    Yum! Great addition to the gluten-free progressive dinner party! I wish I had some right now as this rain is POURING down.
    And I have to try grating garlic on my microplane — hadn’t thought of that! (and my garlic press broke)

    [Reply]

  9. barbara
    January 21st, 2010 @ 2:59 pm

    Amy, can’t wait to try it! Perfect for this weather we are having. Thanks, Barbara

    [Reply]

  10. Jenn AKA The Leftover Queen
    January 21st, 2010 @ 3:55 pm

    I absolutely adore all of these ingredients! Black beans go so well with various winter squash!

    [Reply]

  11. Karen@Cook4Seasons
    January 22nd, 2010 @ 2:07 pm

    Amy,
    I can’t wait to try this. It has all my favorite veggies, except I might sub the squash with sweet potato.
    So glad you’re part of the GF Dinner Party. I love your site. Have been a subscriber for a few months now.

    [Reply]

    Amy Reply:
    January 23rd, 2010 at 5:46 am

    @Karen@Cook4Seasons, Thanks so much, Karen!! You have an incredible blog, too. I am thrilled to be part of the GFPDP group now.

    [Reply]

  12. Kimi @ The Nourishing Gourmet
    January 22nd, 2010 @ 6:46 pm

    This looks so hearty! Thanks for sharing. :-)

    [Reply]

  13. Amanda Formaro
    August 27th, 2010 @ 10:01 am

    Amy, would you be willing to let me reprint this recipe and photo on OldFashionedLiving, with full credit, link and bio of course! :) Let me know ;0)

    [Reply]

    Amy Reply:
    August 27th, 2010 at 11:36 am

    @Amanda Formaro, Absolutely!! If you send me a link when it’s live I’ll share it with my readers, on Twitter, & FB. :)

    [Reply]

  14. Amanda Formaro
    August 27th, 2010 @ 11:58 am

    Thanks Amy, you rock! :)

    [Reply]

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