Saturday, September 14, 2013
#27 - Black Bean Chili with Butternut Squash, Yams, and Rainbow Swiss Chard
This recipe was adapted from the Bon Appetit Cookbook I checked out from the Library this week. Don and I both really loved it and happy to find another good use for Chard. I enjoyed my garnish of sour cream and chopped radishes. Don had some really inspiring ideas about how to repurpose these leftovers. The recipe is so versatile. Tomorrow for breakfast we may try baking an egg in some. It would also make great burrito filing. For a little heat, try adding chorizo. We will definitely be seeing this recipe in our kitchen again.
2 small onions diced
1 bunch of chard, stems and leaves both coarsley chopped and separated
2 teaspoons bottled minced garlic
2 cups butternut squash, peeled and cubed
1 Sweet potato, peeled and cubed
2 Tablespoons chili powder
2 teaspoons cumin
1/4 teaspoon ground cinnamon
3 cups chicken broth
3 15-ounce cans organic black beans, drained and rinsed
Sour Cream, for garnish
Chopped Radishes, for garnish
Heat some olive oil over medium high heat in a dutch oven. Add onions, chard stems, and garlic. Saute until translucent. Add squash and yams. Saute a few minutes until they start to sweat and soften a bit. Add spices. Stir to incorporate. Add broth & beans. Bring to a boil. Lower heat and simmer until squash and potatoes have softened to desired consistency (about 10 to 15 minutes). Stir in chard. Remove from heat. Serve topped with a dollop of sour cream and sprinkled with chopped radishes.