Vegetarians have to fend for themselves come fall. Whereas summer is all about fresh, veggie-full clean eating…autumn cooking tends to be a practice in roasting as much meat as possible, topping it with bacon, and calling it breakfast, lunch, and dinner. I’ve quickly come to realize that if you want to find a veg-friendly option at a potluck, football party, or Thanksgiving dinner, you’re going to have to make it yourself(Or risk having to scrounge together a peanut butter and jelly sandwich from whatever your host happens to have in their cabinets. And nothing is sadder than a PB+J on turkey day while everyone else is digging into the bacon-infused mashed potatoes that your father insists don’t have meat in them.)
Don’t worry. I’ve got you covered. This cranberry bean chili with winter squash and swiss chard is the perfect dish to bring to any fall celebration that you happen to be attending.
Smoky and spicy from the chipotle chili powder, just barely sweet from the winter squash, and chock full of nutrients, it’ll leave even your most carnivorous of dining companions reaching for more.
Adapted from Bon Appetit Fast/Easy/Fresh
1 tbsp olive oil
2 onions, chopped
3 garlic cloves, minced
1 medium winter squash, chopped (kabocha, butternut, delicata)
2 tbsp chipotle chili powder
2 tsp ground cumin
1 cup cranberry beans, soaked and boiled until tender
2 1/2 cups vegetable broth
1 14 1/2-oz can diced tomatoes
1 bunch swiss chard, coarsely chopped
1. Heat oil in a heavy large pot over medium-high heat. Add onions and garlic. Saute until tender and golden, about 9 minutes.
2. Add squash. Stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices. Bring to a boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes.
3. Stir in chard. Simmer until chard is tender but still bright green, about 4 minutes. Season to taste with salt and pepper. Ladle chili into bowls and serve.