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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.