This came from a member at my CSA (Community Supported Agriculture) JR ORGANICS. We changed a few things: James insisted that a bay leaf was necessary which was a good call and he was more heavy handed with the chili powder and cumin. If you use fresh or dried beans, cook them separately and then add as directed. The best thing is that the chard and squash really meld with the other flavors and textures – Morgan gobbled them up without even noticing they were there! Sour cream and cilantro made it just fantastic.
2 Tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
1 small to medium butternut squash, peeled and cut into small chunks
2 Tablespoons chili powder
2 teaspoons ground cumin
3 15-oz cans black beans, rinsed, drained, or, 1 lb fresh or dried beans (if dried, soak overnight)
2 – 3 cups vegetable or chicken broth
1 bay leaf
1 14 1/2-oz can diced tomatoes in juice
1 small to medium bunch Swiss Chard, washed well, stems removed and chopped
Toppings: Chopped cilantro, red onions, sour cream or grated cheddar
Heat oil in heavy pot over medium heat.
Sauté onions until tender and golden, about 9 minutes.
Add garlic and sauté for another minute. Add squash; stir 2 minutes.
Stir in chili powder and cumin.
Stir in beans, broth, bay leaf and tomatoes with juices; bring to a boil.
Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer.
Season to taste with salt and pepper.
Top with chopped fresh cilantro, red onions, sour cream or grated cheddar cheese if you like.