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Black Bean Chili with Butternut Squash and Greens

Ingredients

2 T. olive oil
1 1/2 c. onions, chopped
3 cloves garlic, minced
2 1/2 c. butternut squash, peeled and diced, 1/2" cubes
2 T. chili powder
2 t. ground cinnamon
3 c. black beans
2.5 c. chicken broth
1 14-1/2 oz. can diced tomatoes with juice (I used Ro-Tel)
5 c. collard greens, coarsely chopped

Directions

Heat oil in heavy large pot over medium-high heat. Add onions and garlic; saute until tender and golden, about 9 minutes.
Add squash; stir 2 minutes. Stir in chili powder, cinnamon, and cumin. Stir in beans, broth, and tomatoes with juices. Bring to boil.
Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes.
Stir in greens; simmer until greens are tender but still bright green, about 9 minutes longer.
Season to taste with salt and pepper.
Ladle chili into bowls and serve. Sprinkle with chopped cilantro or red onion if desired.
(Cilantro and red onion not included in nutrition facts.)



Number of Servings: 4

Recipe submitted by SparkPeople user FATYOGINI.