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Black Bean Chili with Butternut Squash and Swiss Chard



  • 30 mL olive oil
  • 700 mL onion, chopped
  • 5 cloves garlic, chopped
  • 1 L butternut squash,peeled, ½” dice
  • 60 mL chili powder
  • 10 mL ground cumin
  • 1 L black beans
  • 1.8 L KNORR® Professional Liquid Concentrated Vegetable Base, prepared
  • 1 L canned diced tomatoes, juice reserved
  • 1.8 L Swiss chard, chopped coarsely
  • salt and pepper, to taste
  • artisan-style croutons, for garnish


Heat oil in heavy, large pot over medium-high heat. Add onions and garlic. Sauté until tender and golden. Add squash, then chili powder and cumin.

Stir in beans, prepared vegetable base and tomatoes with juice; bring to boil. Reduce heat and simmer, uncovered, until squash is tender.

Stir in Swiss chard; simmer until chard is tender but still bright green. Season to taste with salt and pepper.