this is another annemarie recipe. sadly i missed the actual meal, but got the recipe via jara. perfecct recipe for that squash i have at home!
Top with chopped fresh cilantro, red onions, sour cream (or whole milk yogurt) and grated cheddar cheese, if you like.
2 tablespoons olive oil
2 1/2 cups chopped onions
3 garlic cloves, chopped
2 1/2 cups 1/2-inch pieces peeled butternut squash
2 tablespoons chili powder
2 teaspoons ground cumin (i usually add a full 2 Tb. ... I love cumin.)
(2 Tb. corriander - see 'my notes' below)
3 15-ounce cans black beans, rinsed, drained
2 1/2 cups vegetable broth
1 14 1/2-ounce can diced tomatoes in juice (I usually use 3 cans of tomatoes)
3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch) preparation
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.
My notes: Add an extra can or two of tomatoes or add one extra can and some tomato paste. Add a jalapeno or two. Add coriander to the spices. Add extra cumin and chili powder.
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2 comments:
i made this last night. we were in a hurry to get to the hospital and practically the only ingredients we had happened to be the ones needed for this recipe (excpt swiss chard, but it was great without it). it was so quick, warm and delish. and it got us to the hospital on time. clive thomas is an absolute doll by the way!!!!!
Yea! I'm so glad this worked out for you! This is one of my top 3 favorite dishes of all time ... it is always delicious and so easy to make. It is one of only a few good reasons for cold weather to come around every year.
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