Steps: |
| -Heat up a heavy bottom 6-8qt. Dutch oven to medium-high. |
| -Reduce heat to medium, add the oil and bring up to temperature for 1 minute. |
| -Add the onion and saute until translucent. Add the garlic and saute an additional 2 minutes. |
| -Add the diced squash and stir to coat in olive oil. |
| -Add the 3 peppers and saute for 1 minute. |
| -Add the chile powder and cumin, and saute for another minute. |
| -Deglaze with the cider vinegar so it reduces by half. |
| -Add the tomatoes, chicken stock and beans. |
| -Cook for approximately 40 minutes over medium-low heat until the squash can be easily cut in half with a butter knife. |
| -Add the chard and cook for an additional 15 minutes. |
| -Season to taste. |
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