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.