Last fall I was lucky enough to get a free year subscription of Bon Apetit. I am always looking at cooking magazines in the checkout line at the grocery store, but I try not to buy them unless I see a really compelling recipe because I know that once I get them home it is quite unlikely that I will actually read them.
Don’t get me wrong, I like to read. I especially like magazines because they are low commitment. You know, unlike the two books that I have had in progress since last winter. But we have such a backlog of magazine reading to do that even these short reads seemed like a daunting task.
Finally, I broke down and decided to start whittling down the pile. On our way to the ski slopes last weekend, I decided to go through all of our cooking magazines and…
…wait for it…
Crazy concept around here. First up: Black Bean and Butternut Chili.
Adapted from Bon Apetit.
- olive oil spray
- 2 onions, chopped
- 4 cloves elephant garlic, minced
- 2 1/2 tbsp chili powder
- 1 tbsp ground coriander
- 2-14.5 oz cans fire roasted tomatoes
- 1 lb. black beans, dry
- 2 chipotle chiles in adobo, diced (Optional, these are pretty spicy!)
- 2 tsp dried oregano
- salt to taste
- 2.5 lbs butternut squash, peeled and chopped
- Sour cream and cheese for garnish (optional)
- Lightly spray a heavy pot with olive oil spray, then cook onions over a medium-high heat until they begin to lightly brown.
- Add garlic and cook for about one more minute.
- Stir in chili powder and coriander and continue to cook for one more minute.
- Add tomatoes with juice, beans, chipotles, oregano, and 10 cups of water.
- Bring to a boil, then reduce heat to maintain a simmer.
- Cover the pot with the lid slightly ajar and continue to simmer, stirring occasionally for about two hours or until beans have softened.
- Season to taste with salt and pepper, then add butternut squash. Cook uncovered for about 30 minutes or until the squash is soft.
- Serve with typical chili toppings such as sour cream, shredded cheese, and cornbread (or better yet yeast-rised cornbread).
Servings ~ 15 -1 cup servings
Calories ~ 162, Fat ~ 1 g, Carbohydrates ~ 30 g, Protein ~ 8 g