Step 1

Heat the olive oil in a large soup pot or Dutch oven over medium heat.  Add the onion and cook until translucent, about 6 minutes.

Step 2

Add the garlic, chili powder, cumin, and paprika and saute for 1 minute, then add the butternut squash and red bell pepper and saute for 1 minute more.

Step 3

Add the diced tomatoes and vegetable stock and stir until combined.  Bring to a boil over medium heat then lower the heat to medium low and simmer for 30 minutes.

Step 4

Add the kidney beans and corn and cook for 15 minutes longer or until the squash is tender.  Once tender, stir in the swiss chard and cook just until wilted, about 2 minutes.

Step 5

Remove from heat and stir in the lime juice, then season with salt and pepper to taste.

Step 6

Serve the stew with the optional garnishes and enjoy!