Carla and Dave's Chili

A couple weeks ago John and I wanted to make chili with some of the seasonal squash at the grocery store. We decided to make the chili that my friends Carla and Dave always made for their Superbowl party in Bloomington. Their chili was such a big hit that I would go back for seconds, even with brownies and other party food staring at me.

This chili is vegan and easy enough to make. As a side, I made some quick cheddar drop biscuits from a Joy of Cooking recipe. They were a good, cheesy complement to the chili. I think we'll make it again since it made a large portion, and the weather has finally started to get cold.

Just a note: we roasted the squash in the oven at 400 F for 30 minutes or so (I think) instead of microwaving it. Then we cut it into chunks. The timing worked well, since we had other things to chop and cook while the squash cooked.

Dave and Carla's Superbowl Chili
via Adam's Street Cafe

Black Bean Chili with Winter Squash
1 Tbs. Olive Oil
1 lg. chopped onion (1.5 cups)
1 med. diced yellow bell pepper
3 garlic cloves, minced
2 (15 oz.) cans black beans, rinsed and drained
2 cups fat-free, less-sodium vegetable broth
1 (28 oz.) can diced tomatoes, undrained
1 (4.5 oz) can chopped mild green chilies
1 tsp. chili powder
1/4 tsp. chipotle chilie powder (we used chayenne)
1/4 tsp. dried oregano
1 med winter squash (we used butternut) (about 2 lbs)
1/4 tsp. salt

1. Heat oil in a large pot over medium heat. Add onion and bell pepper, and cook, stirring frequently, until soft, about 5 minutes. Add garlic and cook, stirring, 1 minute. Stir in beans, broth, tomatoes, green chilies, chili powder, chipotle chili powder and oregano. Simmer, covered, 10 minutes. Uncover and cook 10 more minutes.

2. Cut squash in half lengthwise, scoop out and discard seeds, pierce with a fork a few times, and put in a microwave-safe dish with 1/4 inch water. Cover with plastic wrap; microwave on HIGH 8 minutes or until tender. Let cool; peel with a small sharp knife, and cut into 1/2 inch chunks. Stir squash into bean mixture; cook 5 minutes. Stir in salt. Serve warm. (Serving size 1.75 cups)

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