Saturday, September 27, 2014
Black Bean Chili with Butternut Squash and Swiss Chard
This was, hands down, last year's most delicious Rookie of the Year (Soup Category)! I have been itching to make this, but I had to wait until it was officially autumn. And it is every bit as delicious as I remember. This will be a staple in my fridge until spring.
It is a vegan recipe (if going with the vegetable stock) and if you are looking for a Meatless Monday meal, you can't go wrong here. I do step outside of the vegan box, however, because I really like sour cream with this. Cheese would be good, too. And tortilla or chip chips.
Unfortunately, I can't attest to its freezability. Leftovers have never lasted long enough to try.
BLACK BEAN CHILI with BUTTERNUT SQUASH and SWISS CHARD (4-6 main servings)
2 Tbsp EVOO
2 1/2 cups chopped onion
3 tsp minced garlic
2 1/2 cups 1/2" pieces peeled, diced butternut squash (from a 1 1/2 lb squash)
3 Tbsp chili powder (I added about 1 tsp of chipotle chili powder to add a dash of heat)
1 Tbsp cumin
3 (15 oz) can black beans, rinsed, drained
2 1/2 cups vegetable or chicken broth
1 (14.5 oz) can diced tomatoes (I use petite diced tomatoes)
3 cups packed coarsely chopped Swiss chard or kale leaves (remove spines before chopping) SEE NOTE
Heat oil in heavy soup pot or Dutch oven over medium-high heat. Add onions and garlic and saute 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 (if using kale, add at this point); bring to a boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 mintues.
Stir in chard; simmer until leaves are tender, about 4 minutes. Season to taste with S&P.
NOTE: I can't find Swiss chard here, so I use kale. Since I haven't cooked with chard, I don't know just how long it takes. But the kale takes much longer than 4 mintues. So I add the kale along with the beans and tomatoes for a longer cooking time.
Recipe Source: Adapted from www.epicurious.com