my friends made this yummy chili for me and kenley one evening. she served this with some cornbread. it was delicious. i didn't have time to wait for all these things to cook so i threw them in my hand-me-down crock pot and now i have lunch for the week!
BLACK BEAN CHILI WITH BUTTERNUT SQUASH AND SWISS CHARD
Top with chopped fresh cilantro, red onions, sour cream (or whole milk yogurt) and grated cheddar cheese, if you like.
2 tablespoons olive oil
2 1/2 cups chopped onions
3 garlic cloves, chopped
2 1/2 cups 1/2-inch pieces peeled butternut squash
2 tablespoons chili powder
2 teaspoons ground cumin (i usually add a full 2 Tb. ... I love cumin.)
(2 Tb. corriander - see 'my notes' below)
3 15-ounce cans black beans, rinsed, drained
2 1/2 cups vegetable broth
1 14 1/2-ounce can diced tomatoes in juice (I usually use 3 cans of tomatoes)
3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch) preparation
Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 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 but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve.
My notes: Add an extra can or two of tomatoes or add one extra can and some tomato paste. Add a jalapeno or two. Add coriander to the spices. Add extra cumin and chili powder.
2 comments:
yum. i'm going to try this recipe for some hearty, warm wintry goodness.
today i spent four hours roasting an overflow of squash that we have from weeks of csa drop offs. most of it went into the freezer but tonight we're eating this chili for dinner. the first of many yummy winter squash meals to come.
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