Black Bean Chili with Winter Squash
This cool weather favorite lends itself to endless variations depending
on the squash variety used. Options include kabocha, delicata,
sweet dumpling, acorn, butternut, buttercup, and red kuri. Cornbread squares and a bountiful veggie salad turn this chili into a meal. Red and green grapes make a refreshing finish.
Ingredients
1 small or 2 medium winter squash or edible pumpkin (about 2 pounds)
2 teaspoons olive oil
1 large onion, chopped
2 to 4 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon dried oregano
2 (15-ounce) cans black beans, drained, rinsed
1 (28-ounce) can diced tomatoes
1 (4-ounce) can diced mild green chilies, drained
1 green bell pepper, chopped
Salt to taste
Instructions
Cut each squash in half; scoop out seeds. Bake in a 350°F oven 30 minutes or until tender. (In a hurry? Place halved, seeded squash in a microwave-safe container with 1/2 inch of water; cover. Microwave until tender, allowing 2 to 3 minutes per half.) Cool, peel and cut into chunks.
In a large pot, heat oil over medium heat. Add onion, garlic, cumin and oregano. Sauté, stirring often, until soft, about 5 minutes, Add remaining ingredients except squash and salt. Bring to a boil; reduce heat. Simmer gently 15 minutes. Stir in squash; season with salt.