Tuesday, June 1, 2010

Black Bean, Butternut and Chipotle Chili

Black Bean, Butternut and Chipotle Chili


* 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 honey, xylitol, molasses or sweetener of your choice...
* 1 lb butternut squash, cubes (weight after peeling and cutting, about 2 cups)
* 1 cup frozen corn
* cilantro (to garnish) (optional)


1. 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.
2. Add the diced tomatoes, black beans, 2 cups of vegetable broth, tomato paste, chipotles, adobo sauce, and sweetener 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.
3. 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.
4. Mix in the frozen corn and cook 5 minutes until warmed through.
5. Ladle into bowls, with or without rice, and garnish with cilantro if desired.
6. *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.

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