Best Black Bean Chili With Butternut Squash And Swiss Chard Recipe Epicuriouscom Recipes

Black Bean Chili With Butternut Squash and Swiss Chard image

Provided by MarissaB

Categories Chard

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 1/2 cups chopped onions
3 garlic cloves, chopped
2 1/2 cups butternut squash, peeled and cut into 1/2 inch pieces
2 tablespoons chili powder
1 -2 teaspoon cinnamon
2 teaspoons ground cumin
3 (15 ounce) cans black beans, rinsed and drained
2 1/2 cups vegetable broth
1 (14 1/2 ounce) can diced tomatoes with juice
3 cups coarsely chopped swiss chard leaves

Steps:

Heat oil in heavy large pot over medium-high heat.
Add onions and garlic; saute until tender and golden, about 9 minutes.
Add squash; stir 2 minutes. Stir in chili powder, cinnamon, 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. Sprinkle with chopped cilantro or red onion if desired.

Nutrition Facts : Calories 469.9, Fat 9.2, SaturatedFat 1.4, Sodium 280.6, Carbohydrate 79.3, Fiber 26.2, Sugar 7.6, Protein 24.1

Black Bean Chili with Butternut Squash image

Provided by Jeanne Kelley

Yield Makes 10 servings

Number Of Ingredients 19

1 1/2 tablespoons olive oil
2 onions, chopped
8 garlic cloves, chopped
2 1/2 chili powder
1 tablespoon ground coriander
2 14.5-ounce cans fire-roasted tomatoes
1 pound dried black beans, rinsed
2 chipotle chiles from canned chipotle chiles in adobo, minced
2 teaspoons dried oregano (preferably Mexican)
Coarse kosher salt
1 2 1/4-pound butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups)
1/2 cup quick-cooking bulgur
Sour cream
Coarsely grated hot pepper
Monterey jack cheese
Diced red onion chopped
Fresh cilantro
Pickled jalapeño rings
Ingredient info: Chipotle chiles in adobo can be found at some super markets and at Latin markets. Look for bulgur at super markets and natural foods stores.

Steps:

Heat oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Sprinkle chili powder and coriander over; stir 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano. Add 10 cups water. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until beans are tender, stirring occasionally, about 2 hours (time will vary depending on freshness of beans). Season to taste with coarse salt and freshly ground black pepper. DO AHEAD: Chili can be made up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm chili before continuing.
Stir squash and bulgur into chili. Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes. Season to taste with salt and pepper. Divide chili among bowls. Serve with sour cream, cheese, red onion, cilantro, and pickled jalapeño rings.