Thursday, September 16, 2010

Black Bean Chili with Winter Squash and Beef

1 Tbsp olive oil
1 medium onion, chopped
Simmering chili
3 garlic cloves, minced
cilantro (however much you like)
1 can black beans, drained
2 c. beef broth
1 can diced tomatoes
1/4 tsp. chipotle Tabasco sauce
1/2 lb. ground beef
oregano
coriander
cumin (a lot!)
basil
black pepper
salt
1 medium winter squash

Heat oil in a large pot, over medium heat. Add onion, and cook until soft, stirring occasionally. Add garlic and cook, stirring 1 minute. Stir in cilantro, beans, broth, tomatoes, spices, chipotle sauce. Simmer covered, 10 minutes.

While the chili is simmering, cook the ground beef in a separate pan over medium heat. I add the same spices as I put in the chili.

Ready to serve
Uncover the chili, add the cooked beef, cook 10 more minutes. Uncovered.

Cut squash in half, lengthwise, scoop out and discard seeds, pierce with a fork a few times and put in a microwave-safe dish with 1/4 in water. Cover with plastic wrap; microwave on High 8 minutes or until tender. Let cool; peel with a small sharp knife, and cut into 1/2 in chunks. Stir squash into chili. Cook 5 minutes. Serve.

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