Black Bean Chili With Butternut Squash And Swiss Chard Food

SQUASH-BLACK BEAN CHILI

Steps:

• Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the onion and bell peppers, season with salt and cook, stirring occasionally, until the vegetables are tender and lightly browned, about 10 minutes. Add the garlic and cook 1 minute. Add the chile powders, cumin, coriander, oregano and tomato paste. Cook, stirring, until the vegetables are coated in the spice mixture, about 2 minutes, adding a splash of water if the mixture is dry.
• Add 2 cups water, the tomatoes, beans, bay leaves and 1 teaspoon salt to the pot. Bring to a boil, then reduce the heat to a simmer and stir in the squash and rutabaga. Partially cover and cook, stirring occasionally, until the vegetables are tender and the chili is slightly thickened, 30 to 40 minutes. (Add up to 1/2 cup water if the chili gets too thick.) Remove the bay leaves and season with salt. Serve with assorted toppings and cornbread.

BLACK BEAN CHILI WITH BUTTERNUT SQUASH

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.

BLACK BEAN CHILI

Steps:

• Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
• Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.

BUTTERNUT SQUASH & BLACK BEAN CHILI

Steps:

• Heat dressing in Dutch oven or large deep skillet on medium heat. Add squash, yellow onions and garlic; cook and stir 7 min. or until squash is slightly softened.
• Add seasonings; cook and stir 30 sec. Stir in tomatoes and beans; bring to boil. Cover; simmer on medium-low heat 35 min. or until squash is tender, stirring occasionally.
• Stir in green onions and cilantro. Top with cheese.

BLACK BEAN CHILI WITH BUTTERNUT SQUASH AND SWISS CHARD

Steps:

• 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.

BLACK BEAN CHILI WITH BUTTERNUT SQUASH AND SWISS CHARD

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.

ROASTED BUTTERNUT SQUASH AND BLACK BEAN SOUP

Steps:

• Heat oven to 400 degrees.
• Split butternut squash in half, longwise and brush with 2 T olive oil.
• Bake for 40 minutes on convection or 60 minutes on standard until soft.
• Meanwhile, heat 1 1/2 T. olive 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 with juice, chipotles, and oregano.
• Add water and broth.
• Bring to boil, reduce heat to low and simmer, stirring occasionally until the squash in the oven is done.
• Remove squash from the oven and allow it to cool for about 10 minutes or until it can be handled. Scoop it from the shell and cut into bite sized pieces.
• Using a emulsion blender, blend about 60% of the contents of the soup to thicken it.
• Season to taste with coarse salt and freshly ground black pepper.
• Top with any or all of the ingredients listed.