Black Bean Chili with Butternut Squash and Swiss Chard

Some days you just don't have the time or energy to, say, roast a whole chicken. I definitely have lots of nights where I'm tired or simply not in the mood to cook an elaborate dinner. For this type of night, it's best to have some go to meals that you know will be satisfying and delicious, but easy to make at the same time. For me, nothing beats soups, stews and chili when I want big results with little effort. The key with these types of meals is to change them up a bit each time. If you always make the same type of soup or same beef and bean chili, they'll start to lose some of their comfort value and just become boring instead. I've made tons of different kinds of chili - some with meat, some without - but all have that thick, hot taste of satisfaction in every bite.

This chili recipe was inspired by one I saw on Epicurious and is full of healthy beans and vegetables and perfectly fits the bill for a satisfying chili dish. It even includes one of my favorite winter squashes: the butternut squash. It adds a great layer of sweetness next to the meatiness of the black beans and the warmth of the chili powder. And best of all, this chili has everything you need for a meal in one pot. You could serve it with some rice or bread if you like, or dish it up as is in big steamy bowl fulls.

Black Bean Chili with Butternut Squash and Swiss Chard

• 1 tbsp olive oil
• 1 onion, chopped (about 1 cup)
• 2 garlic cloves, minced
• 1 butternut squash, peeled and cut into 1/2 inch cubes (about 2 cups total)
• 2 tbsp chili powder
• 2 tsp cumin
• 2 x 15 oz cans black beans, drained and rinsed
• 2.5 cups low-sodium chicken or vegetable stock
• 1 x 14.5 oz can diced tomatoes
• 1 small bunch Swiss chard, stems removed and leaves chopped
• Salt and pepper
• Grated cheddar cheese, chopped onion, for garnish (if desired)

Heat oil in a large pot over medium heat.
Saute onions until tender, about 5-8 minutes.
Add garlic, season with a pinch of salt and pepper, and cook for another minute.
Stir in butternut squash, chili powder and cumin. Saute for a few minutes.
Add beans, stock and tomatoes (with juices); bring to a boil.
Reduce heat and simmer, uncovered, until squash is tender, 15-20 minutes.
Add in Swish chard in batches. It might seem like way too many greens for the amount of chili but it will wilt down. Stir in each batch until wilted and tender, about 5 minutes total.
Season to taste with salt and pepper.
Serve chili with a scoop of rice or toasted bread and top with cheddar cheese or chopped onion, if desired.

For a printable recipe click here

Bison: A New Take on Chili

Last Saturday, I braved the rain and headed to the Durham farmers' market. I was intrigued by the Sunset Ridge Buffalo Farm stand selling bison meat on a previous visit so I decided to buy some and take a stab at cooking it. I love chili of all kinds--red chili, white chili, chicken chili--and figured that a bison chili would be a good place to start with this new meat. I used sweet peppers that were also from the farmers' market as well as the NC BBQ sauce discussed earlier.

This chili could definitely be made with ground beef or turkey, but if you get the chance, definitely give bison a try. It's more flavorful than turkey and much better for you than beef. For more information on bison and recipes using it, check out the Sunset Ridge website or the National Bison Association's website. You could also take your own favorite chili recipe and substitute bison!

Bison Chili:

• 1 T olive oil
• 1-2 cloves garlic, minced
  
• 1/2 diced onion
• 1 lbs. ground bison
• 1 T steak seasoning
• 2 T chili powder
• 2 tsp cumin
• 1-2 sweet peppers, diced (I used a combination of red and yellow)
• 1 15 oz can black beans (drained and rinsed)
• 1 15 oz can diced tomatoes (I used fire roasted but regular would work too)
• 1 8 oz can tomato sauce
• 1/3-1/2 c bbq sauce
  
• Dash of hot sauce (Or several if you like it spicy)
• Salt and Pepper

Heat the olive oil in a deep skillet or soup pot over medium heat.
Saute the onions and garlic for a few minutes.
Add the bison meat and break into small chunks.
Season the meat with steak seasoning, chili powder and cumin.
Brown the meat almost completely and then add the peppers.
Finish browning the meat then add the next 5 ingredients.
Bring the chili to a bubble and add salt and pepper to taste.
Serve over rice and top with any of your favorite toppings (cheese, diced tomatoes, onions).

For an easy side dish, try roasted broccoli, which is nuttier and more flavorful than steamed broccoli:

Slice the broccoli into spears and toss it with olive oil, black pepper and parmesan cheese. Spread the spears in one layer onto a cookie sheet sprayed with Pam. Roast in a 450F oven for 15 minutes. Enjoy!

For a printable recipe click here