• 2 tablespoon olive oil
  • 2 -3 cups butternut squash, peeled and cubed
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoon chili powder
  • 2 teaspoon cumin
  • 1 (15oz) can black beans, drained and rinsed
  • 2 cups vegetable broth or water
  • 1 (15oz) can diced tomatoes
  • 2-3 cups coarsely chopped Swiss chard (optional)


  1. Heat oil in large pot over medium-high heat.
  2. Add squash and sauté until tender, about 10 minutes (stir frequently to prevent sticking).
  3. Add onions and garlic, sauté an additional 2 minutes.
  4. Stir in chili powder, cumin, beans, broth, and tomatoes with juices.
  5. Bring to a boil, then reduce heat and simmer for 15 minutes.
  6. If desired, stir in chard and simmer an additional 5 minutes until chard is tender.
  7. Serve with fresh cornbread and top with cilantro and low-fat sour cream, if desired.

Courtesy of Share our Strength's Cooking Matters 

Recipe By: Cooking Matters Colorado