Excuse me while I lap the last of this marvelous chili from the bottom of the bowl, I don't want to miss a single drop of the sweet, spicy broth. The recipe for this Black Bean Chili with Butternut Squash and Swiss Chard comes from a March 2006 issue of Bon Appetit. Loaded with color and vitamins, you'll never feel deprived with this nourishing stew. Saute the onions and garlic over a full compliment of coals, stir in everything but the chard and let it simmer until the squash is tender. Add the chard and cook just until it's wilted, you still want it to retain it's color. In my 10 inch dutch oven I cooked it over a full spread of coals with about 24 briquettes on the lid. A great recipe for your Vegan guests but filling and flavorful enough for the carnivores in your family.
Black Bean Chili with Butternut Squash and Swiss Chard
2 Tblsp olive oil
1 large onion, chopped
3 cloves garlic, peeled and chopped
2 1/2 cups peeled butternut squash cut into 1/2 inch pieces
2 Tblsp chili powder
2 tsp ground cumin
2 15 oz. cans black beans, rinsed and drained
1 14.5 oz. can chicken OR vegetable broth
1 14.5 oz. can diced tomatoes in juice
3-4 cups (packed) coarsely chopped Swiss Chard leaves (from 1 small bunch)
Salt and freshly ground black pepper
Lightly oil or spray dutch oven.
Saute onion and garlic in olive oil over a full spread of freshly lit coals until translucent, about 5 minutes.
Add beans, tomatoes with juice, squash, broth, chili powder and cumin; mix well.
Cover with as many coals as you'll need to bring chili to a strong bubble.
Simmer for 20-25 minutes or until squash is fork tender but not mushy.
Add Swiss Chard, mix well.
Cover and cook for 5 minutes or until chard is tender.
Season to taste with salt and pepper.
Ladle into bowls, garnish with sour cream, chopped red onion and grated cheddar cheese.
Makes 4 servings.
|Saute garlic and onion until translucent