Black Bean Chili with Butternut Squash

Prep Time: 20 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 50 minutes

Yield: Serves 12, Phases 1 and 3

Ingredients

• 1 1/2 tablespoons olive oil (Phase 3 only; use broth or water for Phase 1)
• 2 onions, chopped
• 8 garlic cloves, chopped
• 2 1/2 tablespoons chili powder
• 1 tablespoon ground coriander
• 2 teaspoons chipotle chile powder (if you like milder chili, use less)
• 2 14.5-ounce cans fire-roasted tomatoes
• 1 pound dried black beans, rinsed
• 2 teaspoons dried oregano
• Sea salt
• 1 2 1/4-pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 cups)
• 1/2 cup quick-cooking barley
• Lime wedges
• Diced red onion or green onion
• Chopped fresh cilantro
• Pickled jalapeño rings

Instructions

1. Heat the oil (or broth/water) in a heavy large pot over medium-high heat.
2. Add the onions and cook until soft and beginning to brown, stirring often, about 8 minutes.
3. Add the garlic; stir 1 minute.
4. Sprinkle the chili powder, coriander, and chipotle powder over; stir 1 minute.
5. Stir in the tomatoes with juice, beans, and oregano. Add 10 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer until the beans are tender, stirring occasionally, about 2 hours (time will vary depending on freshness of beans).
6. Season to taste with salt and (if you like) additional chipotle powder. (DO AHEAD: The chili can be made to this point up to 2 days ahead and refrigerated. Rewarm the chili over low heat before continuing.)
7.  
8. Stir the squash and barley into the chili. Simmer uncovered over medium-low heat until the squash and bulgur are tender, about 30 minutes.
9. Season to taste with salt and chipotle. Divide the chili among bowls. Squeeze lime wedges over the chili and garnish with red or green onion, cilantro, and pickled jalapeño rings.

Recipe courtsey of Haylie Pomroy

Black Bean and Corn Quinoa Salad

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 1/2 cup uncooked quinoa
• 3 cups chicken broth or 3 cups water and 1 tlbs. Better Than Bouillon 
• 2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 cup frozen corn
• 2 (15-ounce) cans black beans, drained and rinsed
• 1/2 cup cilantro, chopped

Directions

1. In a medium pot, heat the olive oil over medium heat. When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.
2. Add the quinoa and cover with broth. Stir in cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).
3. Stir in the frozen corn and black beans. Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes. Stir in the cilantro. Serve warm or chilled – it is delicious both ways!

Recipe Source: Adapted from Mel's Kitchen Cafe