Black Bean Chili with Butternut Squash & Greens
Ingredients
- 1 tbs unrefined coconut oil or 3 tbs veggie broth
- 1 cups chopped onions
- 2 garlic cloves, chopped
- 1 ½ cups ½ inch pieces peeled butternut squash
- 1 tbs chili powder
- 1 tsp ground cumin
- 1 15 oz. cans black beans rinsed, drained
- 2 cups vegetable broth
- 1 can diced tomatoes in juice or 2 cups fresh chopped tomato
- ½ jar salsa
- 2 cups packed coarsely chopped greens (collard, kale, spinach or chard)
- Top with chopped cilantro
Instructions
- Heat oil in heavy large pot over medium-high heat.
- Add onions and garlic; sauté 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 or other leafy green; simmer until greens are tender, about 5 minutes.
- Add salt and pepper to taste; ladle chili into bowls and serve with Healthy Cornbread or brown rice.
Notes
NUTRITION NUGGETS: Kale is a powerhouse in nutrition boasting high Vitamin C content, to boost the immune system, making a must have in soups and stews.