Black Bean Chili with Squash & Swiss Chard

from epicurious.com
Serves 4

2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, chopped
2 1/2 cups 1/2-inch pieces peeled, cubed, butternut squash
2 tablespoons chili powder
2 teaspoons ground cumin
3 15-oz cans black beans, rinsed, drained 2½ cups vegetable broth
1- 14½ ounce can diced tomatoes with juice
3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)     
Optional garnishes: Top with chopped fresh cilantro, red onions, and grated cheddar cheese

Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 10 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is almost tender, about 10 minutes. Stir in chard; simmer until chard is tender but still bright green, about 5-8 minutes longer. Season to taste with salt and pepper.