Black Bean and Butternut Squash Chili

Soups

Servings: Serves: 5 Source:

Ingredients

2 cups chopped onions

3 cloves garlic, chopped

2 1/2 cups chopped ( 1/2 inch pieces) butternut squash

4 1/2 cups cooked black beans or 3 (15 ounce) cans low-sodium or no-salt-added black beans, drained

2 tablespoons chili powder

2 teaspoons ground cumin

2 1/2 cups low-sodium or no-salt-added vegetable broth

1 1/2 cups no-salt-added diced tomatoes (see note)

1 bunch Swiss chard, tough stems removed, chopped

Directions

Add all ingredients except Swiss chard to a large pot. Bring to a boil, reduce heat and simmer, uncovered, until squash is tender, about 20 minutes.

Stir in Swiss chard and simmer until chard is tender, about 4 minutes longer.

Notes

Note: Choose tomato products packaged in non-BPA cartons.

Nutrition

Calories 300; Protein 17 g; Carbohydrates 58 g; Sugars 6 g; Total Fat 1.8 g; Saturated Fat 0.4 g; Cholesterol 0 mg; Sodium 204 mg; Fiber 18.4 g; Beta-Carotene 4928 ug; Vitamin C 38 mg; Calcium 146 mg; Iron 6 mg; Folate 276 ug; Magnesium 180 mg; Potassium 1231 mg; Zinc 2.4 mg; Selenium 3.8 ug