Butternut Squash and Black Bean Chili

This recipe comes from www.epicurious.com. Easy to make, healthy, and delicious - the Big Three criteria for a good recipe in my books! One warning, though. The original version says that this makes four main-course servings - I can only assume they mean four adolescent boys, or four farmhands who have been in the fields all day. It makes tons! But the good news is that it also freezes and reheats well, so you can make the full batch and have it for lunch or another dinner later on. Enjoy!

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2 tablespoons olive oil
2 1/2 cups chopped onions
3 garlic cloves, chopped
2 1/2 cups 1/2-inch pieces peeled butternut squash
2 tablespoons chili powder
2 teaspoons ground cumin
3 15-ounce cans black beans, rinsed, drained
2 1/2 cups vegetable broth
1 14 1/2-ounce can diced tomatoes in juice
3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)

Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder 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 chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve. Top with chopped fresh cilantro, red onions, and grated cheddar cheese, if you like.