Black Bean and Butternut Chili
What I like about this recipe is that it is both rich in flavor, super nutritional and light at the same time.
Very nice for a chilly spring day.
I made this recipe to work in a slow cooker ( or Instant Pot) .
I usually make the beans in the cooker, then after 4 hours add the quinoa and veggies and let it go another 4 hours.
This is not convenient if your are out all day – I understand. You can ( and I have) put everything in the pot and cook for 8 hours. It tastes delicious but the texture is a little mushy.
You can start with already prepared (or canned) beans. You can also take this recipe and cook on the stove top on higher heat and it will be done in 1 1/2 hours.
Vary the vegetables added according to what is in season and what you have on hand.
Pinto , small red and red kidney beans also work well. Don’t have quinoa? You can use brown rice, bulgar, millet or skip it.
Got kids? Reduce or hold off on the chipotle and some of the chili (to make a mild spice version), take some out for the little ones and then add a little more heat for the adults.
If you choose you can add meat. I would opt for ground turkey or bison ( salt and pan sear before adding with the vegetables).
If I am making this for a non-vegetarian crowd I still make it without meat because it can stand on its own so well. (I would instead make a little meat side dish if needed.)
You can eat this by itself or serve with Avocado Lime Crema.
Have fun! Stay healthy!
Black Bean Butternut Chili
Makes 8 cups
4 or 8 hours in the crock pot plus 15 minutes prep
(Beans can be soaked overnight or use low sodium or salt free canned (organic))
Ingredients:
1 cup dry black beans (soaked overnight) or use 2 cans black beans with liquid
1/4 cup red quinoa -washed
2 onions – diced
1 carrot – diced
1 pepper – diced (optional)
4 cloves garlic – minced
1/2 tsp. sea salt or to taste
1 1/2 to 2 tsp. chili powder
1/4 to 1/2 tsp. chipotle chili powder or more to taste
1 tsp. cumin
1/2 tsp. coriander
1 Tbs. olive oil
4 cups squash cut into a large dice
1/4 cup minced cilantro
Directions:
Soak black beans overnight covered with 2 inches of water. Drain and place in a crock pot or instant pot. Cover with water, secure lid and cook for 4 hours until beans are tender.
Open and add a little more water to cover the beans if needed.
(If you are using canned beans then start here. Place canned beans in the cooker with enough of the bean liquid to cover the beans. Reduce the amount of salt according to the amount in the canned beans.)
Add everything else except the squash and cilantro. Stir, then place the squash on top. Cover and cook on low for 3 to 4 more hours until the squash is tender and flavors have blended.
Taste and adjust seasonings. This is where you can add more spice or salt or oil.
If you adjust the seasoning then cook for 5 or more minutes to incorporate the flavors.
Serve with chopped fresh cilantro.
For extra fun and flavor serve with good quality corn chips and Avocado Lime Crema
