Black Bean & Butternut Squash Chili

If using dried beans, soak 2 cups of beans in 3x the amount of water overnight, or for 8 hours. (Or, do a quick-soak: Bring beans and 3x the amount of water to a boil, turn off heat, and soak, covered, for 1-2 hours.) Rinse beans and place in a large pot with 3x the amount of fresh water. Bring to a boil and cook, partially covered, for 1 hour or until beans are tender.

Heat oil in a heavy-bottomed pot over medium-high heat. Add onions and sauté until tender and golden. Add garlic, salt, and spices and sauté 1-2 minutes more. Add butternut squash, bay leaf, broth, tomatoes with juices, and black beans and bring to a boil. Reduce heat and simmer, partially covered, until the squash is tender, about 15 minutes. Taste for seasoning, adding more salt as necessary. Stir in chard and simmer until chard is tender but still bright green, about 2 minutes. Ladle into bowls and serve with optional chili accompaniments like sour cream, fresh cilantro or scallions, etc.