More like a vegetarian stew than a chili, this recipe features a rainbow array of seasonal vegetables, and protein-packed, mineral-rich white beans. Even the most dedicated meat eaters will be happy with this flavorful–and colorful!–chili.
Yield: 4 servings
3 14-ounce cans white beans, rinsed and drained
2 1/2 cups chicken or vegetable broth
2 1/2 cups butternut squash, peeled and cut into 1/2 inch cubes
1 large yam, peeled, cut into 1/2-inch pieces
1 14-ounce can chopped tomatoes
1 small bunch Swiss chard, chopped (4 cups packed)
1 medium onion, chopped
3 garlic cloves, chopped
2 tablespoons olive oil
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried thyme
Salt and pepper to taste
1. In a large pot, heat the oil over medium heat. Add the onions and garlic and sauté until soft, about 4 minutes. Add the squash and sauté for 2 minutes, stirring occasionally.
2. Add the chili powder, cumin, and thyme, and stir for 1 minute.
3. Add the beans, yam, broth, and tomatoes (with their juices). Bring to a boil.
4. Reduce heat and simmer, covered, until the squash and yam are tender, about 20 minutes.
5. Add the chard and simmer, covered, 4 minutes, or until chard is tender.
6. Season with salt and pepper. Ladle into bowls, serve, and enjoy!
Recipe Tips and Notes
Save yourself some time and buy the butternut squash already peeled and cubed. Or, use this quick-peel method to peel: Prick the squash with a fork in several places and microwave it on high for three to five minutes. When it’s cool enough to handle, cut off the top and bottom and use a vegetable peeler to remove the skin. The heat loosens the skin and makes it a cinch to peel!
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