Butternut Squash and Swiss Chard Black Bean Chili!


Last weeks chili was such a success that I decided to try a less traditional version with yummy and nutritious ingredients! Yay!


2 Tablespoons Olive Oil

2 1/2 Cups onions, chopped

3 cloves Garlic, chopped

2 1/2 cups Butternut Squash, chopped into 1/2 inch cubes

1/2 long hot pepper (or whatever hot pepper you prefer), chopped

3 Tablespoons Chili Powder

3 Teaspoons ground Cumin

1 Tablespoon Liquid Smoke

2 15 oz cans of Black Beans, drained and rinsed

1 15oz can dark red Kidney Beans, drained and rinsed

1 can corn, drained and rinsed

2 1/2 cups Vegetable Broth

1 14.5 oz can diced Tomatoes with liquid

3 cups Swiss Chard coarsely chopped and firmly packed

1 cup veggie meat (because I had leftovers in my fridge and wanted to use them, this ingredient is definitely optional)


heat Olive Oil in a large pot over medium high heat.  Add Garlic and Onions and saute until golden brown (about 9 minutes).  Add squash and hot peppers and stir for two minutes.

Add Cumin and Chili powder.  Stir in beans, corn, tomatoes and liquid, vegetable broth and liquid smoke and bring to a boil.

Reduce heat and simmer mixture uncovered for about 15 minutes or until squash is tender.  Stir in Chard and let cook until chard has softened but is still bright green (about four minutes).

Season with salt and pepper for taste and ladle into bowls.

Add Cheese, Onions, and Cilantro to finished meal if you like!  Instead of sour cream try plain unsweetened yogurt.


There are so many ways to customize chili and make it as yummy as you like!  Don’t hesitate to get creative and find new ways to nourish yourself!  When we put love into our food, we are putting love into our bodies and into the bodies of those we feed!  Cooking is just another form of expression and affection, don’t forget it!!!


2 thoughts on “Butternut Squash and Swiss Chard Black Bean Chili!

  1. Pingback: CSA Week 17 | Lisa Resnick Therapy

  2. Pingback: Final Week of CSA 22! | Lisa Resnick Therapy

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