Winter Gatherings by Rick Rodgers
Author:Rick Rodgers
Language: eng
Format: epub, mobi
Publisher: HarperCollins
Published: 2009-03-25T16:00:00+00:00
Black Bean Chili in Roasted Acorn Squash
Makes 6 servings
There’s nothing like spicy chili to warm you from the inside out. But even when the weather calls for hearty fare, I sometimes prefer something a little lighter than the typical meaty bowl of red. When that happens, I turn to this vegetarian stew. Serving the chili in roasted squash halves looks dramatic, and the sweet squash is a nice accent for the zesty chili.
* * *
ACORN SQUASH
Olive oil for the roasting pan and squash
3 acorn squash, about 18 ounces each
Salt and freshly ground black pepper
BLACK BEAN CHILI
2 tablespoons olive oil
1 medium onion, chopped
½ green bell pepper, seeded and ribbed, diced
2 garlic cloves, finely chopped
8 ounces cremini mushrooms, quartered
1 teaspoon ground cumin
1 teaspoon dried oregano
Two 15-to 19-ounce cans black beans, drained and rinsed
One 15½-ounce can diced tomatoes in juice
½ to 1 canned chipotle chile in adobo, finely chopped, to taste
2 tablespoons chopped fresh cilantro
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