Categories: Beans, Black Beans, Chili, February2012, Healthy

Ingredients

• 1 teaspoon Olive Oil
• 2 Medium Onions, diced (about 2 cups)
• 8 Cloves Garlic, minced
• 2 1/2 Tablespoons Chili Powder
• 1 Tablespoon Ground Corriander
• 2, 14.5 ounce Cans Fire Roasted Tomatoes
• 1 Pound Black Beans, rinsed
• 2 Chipotle Chiles (from a can of chipotle chiles in adobo sauce)
• 2 teaspoons Dried Oregano
• 2 teaspoons Kosher Salt, plus more to taste
• 3 cups Cubed Butternut Squash (peeled and seeded first)
• 1/2 cup Dry Quinoa, rinsed

Directions

1. Place a large heavy pot over medium-high heat. Swirl olive oil on the bottom of the pot. Add onions and saute until they are soft and turning brown at the edges, about 5 minutes. Add in the garlic and cook for 1 minute. Stir in the chili powder and coriander until fragrant, about 1 minute. Add the tomatoes with juice, black beans, chipotle chiles and oregano. Pour in 10 cups of water. Bring the liquid to a boil, then reduce the heat to maintain a gentle simmer. Partially cover the pot with a lid and let the chili cook for about 2-3 hours, or until the beans are tender. If you have old beans this may take longer. Taste the chili and adjust the salt and pepper as necessary. When the beans are cooked, stir in the butternut squash and quinoa. Simmer for an additional 30 minutes, until the squash is tender and the quinoa is expanded. Taste and adjust the salt and pepper one last time. Serve warm.

2. As with most chilis, this one improves with time. You can make it a day or two ahead and simply re-heat it as necessary.

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