Black beans, butternut squash and Swiss chard make an unconventional, yet delicious chili. Add it to your list of quick and easy favorites!
Ingredients
- 2 cups chopped onions
- 3 cloves garlic, chopped
- 2 1/2 cups chopped ( 1/2 inch pieces) butternut squash
- 4 1/2 cups cooked black beans or 3 (15 ounce) cans low-sodium or no-salt-added black beans, drained
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 1/2 cups low-sodium or no-salt-added vegetable broth
- 1 1/2 cups no-salt-added diced tomatoes (see note)
- 1 bunch Swiss chard, tough stems removed, chopped or other greens
Instructions:
Add all ingredients except Swiss chard to a large pot. Bring to a boil, reduce heat and simmer, uncovered, until squash is tender, about 20 minutes.
Stir in Swiss chard and simmer until chard is tender, about 4 minutes longer.
Note: Choose tomato products packaged in non-BPA cartons.
Nutrition facts:
- Calories 300
- Protein 17 g
- Carbohydrates 58 g
- Sugars 6 g
- Total Fat 1.8 g
- Saturated Fat 0.4 g
- Cholesterol 0 mg
- Sodium 204 mg
- Fiber 18.4 g
- Beta-Carotene 4928 ug
- Vitamin C 38 mg
- Calcium 146 mg
- Iron 6 mg
- Folate 276 ug
- Magnesium 180 mg
- Potassium 1231 mg
- Zinc 2.4 mg
- Selenium 3.8 ug
