Black Bean Butternut And Chipotle Chili Recipes

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BLACK BEAN CHILI WITH BUTTERNUT SQUASH AND SWISS CHARD



Black Bean Chili with Butternut Squash and Swiss Chard image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Bean     Leafy Green     Vegetable     Sauté     Stew     Low Fat     Vegetarian     Quick & Easy     Low Cal     High Fiber     Butternut Squash     Healthy     Vegan     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 10

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
3 15-ounce cans black beans, rinsed, drained
2 1/2 cups vegetable broth
1 14 1/2-ounce can diced tomatoes in juice
3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)

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, BUTTERNUT AND CHIPOTLE CHILI



Black Bean, Butternut and Chipotle Chili image

Wanted to make a black bean chili or soup and couldn't decide what recipe I wanted to follow so the result was a combination of several unique recipes found here on RecipeZaar. Red beans, butternut and corn is a classic combination in South American cooking. So why not black Beans instead? Adding chipotles just gives it a Tex-Mex twang. The combination of cinnamon, chipotles and barley malt syrup gives this vegan dish a spicy taste with a mildly sweet back note. (Each serving is a generous 1 1/2 cups and just 4 WW points as per the Recipe Builder. Exact portion amount will depend on how much liquid you add)

Provided by justcallmetoni

Categories     Black Beans

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 lb dried black beans (prepared as stated on package)
1 cup chopped onion
2 -3 garlic cloves, minced
1/2 tablespoon cumin
1 tablespoon chili powder
1/2 teaspoon cinnamon
3 -4 cups vegetable broth (use water or chicken broth instead if you like)
1 (28 ounce) can diced tomatoes
2 tablespoons tomato paste
1 chipotle chile in adobo
1 teaspoon adobo sauce
1 tablespoon barley malt syrup
1 lb butternut squash, cubes (weight after peeling and cutting, about 2 cups)
1 cup frozen corn
cilantro (to garnish) (optional)

Steps:

  • Apply a coating of cooking spray to a large soup pot. Add onions and begin to cook for 2-3 minutes until softened. If needed, add a little water to keep the pot moist. Stir in garlic and cook an additional minute. Add in the cumin, chili powder and cinnamon and cook 30 seconds, until fragrant.
  • Add the diced tomatoes, black beans, 2 cups of vegetable broth, tomato paste chipotles, adobo sauce, and barley malt syrup and bring to a boil. Reduce to a simmer, cover and cook for 35 minutes. You can let this simmer for up to an hour if you like. Chili is one of those things that just gets better with time.
  • Mix in the butternut squash. Add in additional broth if desired. (The thickness of chili is a matter of personal preference, so go according to your tastes.) Cook for 20 minutes.
  • Mix in the frozen corn and cook 5 minutes until warmed through.
  • Ladle into bowls, with or without rice, and garnish with cilantro.
  • *Note:* if you do not want to make the beans from scratch, my best guess is this is about 3 (14.5 ounce) cans worth. Should you substitute canned black beans, they will most likely need less vegetable broth.

Nutrition Facts : Calories 234.1, Fat 1.6, SaturatedFat 0.3, Sodium 78, Carbohydrate 47.8, Fiber 10.8, Sugar 9, Protein 11.8

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