This is one of the main dishes I served at my Halloween Dinner Party. It was a really good and extremely simple dish to make. I made it with Basmati rice. The prep time took about 15 minutes and the cooking time took about 20. No additional salt is needed, really , because the beans, broth, and tomatoes were already salted. Oh, how this dish made me love chili again.

Servings: 4 main-course servings.
Ingredients:
2 tablespoons olive oil
2 1/2 cups chopped onions
3 garlic cloves, chopped
1 medium butternut squash peeled, seeded and diced in small, bite size pieces.
2 tablespoons chili powder
2 1/2 teaspoons ground cumin
2 15 oz cans black beans, rinsed, drained
1 15 oz pink 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) (I used red chard and roughly chopped it)
OPTIONAL: make 1 cup of rice

Preparation:
Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender about 5 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, about 5 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls over rice and serve.

Top with chopped fresh cilantro, red onions, and grated cheddar cheese.

This is the reason I love my little food processor....for making pesto and recipes like this. This is so much better than making cheesecake. This was a big hit at the Halloween Dinner Party.

Time: 35 minutes (including prep)

Servings: Makes 16 squares.

INGREDIENTS:
Crust
1 cup all purpose flour
3/4 cup (packed) light or dark brown sugar
1/2 teaspoon salt
1/2 cup (1 stick) butter, melted in microwave
1 cup pecan halves (about 4 ounces)
3/4 cup old-fashioned oats

Filling
1 (8-ounce) package cream cheese, room temperature
3/4 cup canned pure pumpkin
1/2 cup sugar
1 large egg
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 tsp pumpkin spice (if available at store)

Topping
1 cup sour cream
2 tablespoons sugar
1/4 teaspoon vanilla extract

PREPARATION:
For Crust:
Preheat oven to 350°F. Generously butter 9x9x2-inch metal baking pan.

OPTIONAL:Line rimmed baking sheet with parchment.

Using on/off turns, blend first 4 ingredients in processor until coarse meal forms. Add pecans; using on/off turns, process until nuts are chopped. Add oats; process using on/off turns until mixture is moistened but not clumping. Press 3 1/2 cups crumbs onto bottom of prepared square pan (do not clean processor). Transfer remaining crumbs to lined baking sheet. Bake crumbs on sheet until golden, stirring once, about 12 minutes. Cool crumbs. Bake crust until golden, about 30 minutes. Remove from oven while preparing filling. Maintain oven temperature.

For filling:
Blend all ingredients in same processor until smooth. Spread filling over warm crust; bake until set, dry in center, and beginning to rise at edges, about 20 minutes. Maintain oven temperature.

For topping:
Mix all ingredients in small bowl. Spread evenly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes. Cool completely in pan on rack. Sprinkle crumbs over topping; gently press into topping. Cover; chill until cold, about 2 hours. Do ahead Can be made 2 days ahead. Keep chilled. Cut into squares.