Black Bean and Chorizo with Butternut Squash and Swiss Chard

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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1 tablespoon olive oil
1 1/2 cups chopped onion
1 Anaheim chile pepper, finely chopped (about 1/4 cup)
3 cloves of garlic, minced
5oz soy chorizo sausage, crumbled
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
1 lb peeled, diced butternut squash
3 1/3 cup cooked black beans (or 2 15oz cans reduced sodium black beans)
14oz can no-salt-added diced tomatoes
2 cups reduced sodium vegetable broth
1 large bunch swiss chard, roughly chopped (yields 10oz)
fresh chopped cilantro
nonfat plain Greek yogurt, optional


Heat olive oil in a large pot or dutch oven over medium heat.

When oil is shimmering, saute onions and peppers until onions are translucent, about 7 minutes. Add the garlic, soy chorizo, chili powder, cumin and salt. Cook for one minute more, stirring.

Add butternut squash, black beans, diced tomatoes, and vegetable broth. Stir to combine. Increase heat to high. When mixture comes to a boil, cover, reduce heat to medium-low, and simmer for 25 minutes, stirring occasionally.

Remove lid and add the swiss chard, stirring as it wilts in. If the chili seems dry, add 1/2 cup water. Cover and simmer for another 5 minute, until chard is tender.

Garnish with chopped cilantro and a dollop of yogurt, if desired.

Serves 4.