• 2 Tablespoons olive oil
  • 2 1/2 cups yellow onion, chopped
  • 3 cloves garlic, chopped
  • 2 1/2 cups butternut squash, peeled and cut in 1/2-inch pieces
  • 2 Tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 15-ounce cans black beans, drained and rinsed
  • 2 1/2 cups low sodium vegetable broth
  • 1 14 1/2-ounce can diced tomatoes, not drained
  • 3 cups Swiss chard leaves, coarsely chopped

Optional toppings: chopped cilantro, red onions and grated cheese


  1. Heat oil in a large heavy pot over medium-high heat. Add onions, sauté until tender and golden, 7—9 minutes. Add garlic and cook 1 minute more.
  2. Add squash, chili powder and cumin, combine well and cook 2 minutes. Stir in beans, broth and tomatoes, 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.
  3. Season to taste with salt and pepper. Ladle into bowls and garnish with optional toppings, if desired.
Servings Calories Fat Protein Carbohydrate
6 166 6 g 9 g 25 g4 g Fiber

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