Between preparing for this week’s horrendous storm and now picking up after it, I haven’t had time to develop any new Halloween recipes. That’s what’s so great about already having a stash of great tried-and-true ways to celebrate the holiday.
Here’s the recipe for the chili:
Black Bean and Butternut Chili
This flavorful chili makes a great centerpiece when served in a large pumpkin shell. You can also serve it in a crock pot on the “keep warm” setting. (This recipe is from Party Vegan by Robin Robertson © 2010, John Wiley and Sons.)
1 small butternut squash, peeled, halved, and seeded
1 tablespoon olive oil
1 medium yellow onion, chopped
1 carrot, finely chopped
1 orange bell pepper, chopped (optional)
1 (14.5-ounce) can crushed tomatoes
2 tablespoons tomato paste
3 1/2 cups cooked or 3 (15.5-ounce) cans black beans, drained and rinsed
1 chipotle chile in adobo, minced
1 cup apple juice
3 tablespoons chili powder
1/2 teaspoon ground allspice
1/2 teaspoon sugar
Salt and freshly ground black pepper
1. Cut the squash into 1/4-inch dice and set aside. In a large saucepan, heat the oil over medium heat. Add the onion, squash, carrot, and bell pepper, if using. Cover and cook, until softened, about 10 minutes.
2. Add the tomatoes, tomato paste, black beans, and chipotle. Stir in the apple juice, chili powder, allspice, sugar, and salt and black pepper to taste. Bring to a boil, then reduce the heat to low. Simmer, covered, until the vegetables are tender, about 30 minutes, stirring occasionally.
3. Uncover and simmer about 10 minutes longer. Serve hot.
Happy Halloween! And warm thoughts to those of you still enduring the after-effects of this week’s storm. I hope you find a way to give yourselves a little treat tonight in spite of Sandy’s “tricks”!
HALLOWEEN FUN: Here’s a photo I found of Jon and I taken on a Halloween night back in the early 1980s — sorry for the bad quality of the photo. Can you guess what we are? (answer at the end of post)
ANSWER: We’re “The Old Man and the “C” (“Sea”/”C” — get it?)
{ 4 comments… add one }
Hi! If I do this Black Bean Chili in the crock pot how long should I cook it? Many thanks, Peggy Moniz
peggy.moniz@ yahoo.com
Peggy,
If you make this in a slow cooker, it will take about 6 or 7 hours on LOW or about 3 to 4 hours on HIGH, depending on how hot your cooker cooks and also the size of the vegetable pieces. If cooking on HIGH, check it at 3 hours, stirring to taste for seasoning and also to see if the vegetables are tender.
Boy oh boy, Robin….I just made your West African Sweet Potato and Groundnut Stew…and it’s a real OMG!!! The real deal delish!!! Thank you so much. You’re safe after the storm, aren’t you?
Thanks Connie. Glad you love that stew! Yes, we’re safe and sound after the storm — thanks for asking!