When I first tried this dish I was impressed with the chili like quality and excellent taste and no meat was involved. Although far from being a vegetarian I do have a minor understanding of the subject since I am in an area that seems to breed various food idiosyncrasies in the population. The vegetarians among us are like a mainstream group compared to the cult like exotic pursuit of various strange eating philosophies promoted by a many members of the community.
This chili dish is excellent and can be enjoyed without concern over ingredients by most diet requirements, No meat, no dairy and gluten free. I ordinarily steer away from meals that proudly announce the absence of everything that I feel makes a meal taste good. This one is the exception. It tastes great.
Black Bean and Squash Chili
Ingredients:
2 tablespoons olive oil
2 ½ cups chopped onions
3 garlic cloves chopped
21/2 cups ½ inch pieces peeled butternut squash
2 tablespoons chili powder
2 teaspoons ground cumin
3- 15 ounce cans black beans, rinsed, drained
2 ½ cups vegetable broth
1-14 ½ ounce can diced tomatoes in juice
3 cups coarsely chopped Swiss chard
Preparation:
Step 1. Heat oil in heavy pot over med-high heat
Step 2. Saute onions and garlic till tender 6-7 minutes
Step 3. Add squash and stir briefly
Step 4. Stir in chili powder and cumin
Step 6. Stir in beans broth and tomatoes with juice
Step 7. Bring to a boil
Step 8. Reduce heat and simmer uncovered about 15 minutes
Step 9. Stir in chard and simmer till chard is tender & still bright green( 4 minutes)
Step 10.Salt & pepper to taste
Serve in a bowl topped with cilantro, red onion(diced) and bit of grated cheese if dairy is permitted.
This dish seems to cry out for corn bread as an accompaniment. You will feel warm on the coldest winter day after a bowl of Bean and Squash chili.
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Sounds delicious! Black beans are next week’s bean crock pot recipe for me, maybe I’ll try it! A little butternut squash would add some variety to my diet.