Butternut Squash Chili

Lately I’ve been occupying my scarce leisure time with an important assignment – clipping the most interesting recipes from my stack of cooking magazines. Luckily, one of the few I’ve tried was a keeper – I’ve already made it twice in two weeks. It’s extremely quick, healthy and perfect for fall.

Black Bean Chili with Butternut Squash and Swiss Chard

It isn’t pictured in the magazine, and now I know why – it’s not terribly photogenic.

The recipe is “Black Bean Chili with Butternut Squash and Swiss Chard” from the March 2006 issue of Bon Appetit. It took me a very easy half-hour to make because I cut the butternut squash ahead of time. I added more than the recommended amount of chili powder, extra hot sauce, and substituted vegetable with beef broth for a heartier flavor. Great to bring to work for lunch.

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