I made you a recipe. Eat it on a crisp, autumn weeknight and eat the leftovers for lunch all week.
butternut, black bean and silverbeet chili with chipotle
adapted from Bon Appétit
2 tablespoons vegetable oil
4 cloves garlic, minced
2 medium onions, diced
2 chipotle chilis, from a can, minced*
1 tablespoons ground cumin
1/2 teaspoon ground chili
1 butternut squash, peeled and chopped into bite-sized pieces
1/3 bunch silverbeet** (approx), stalks chopped small, and greens ribboned, keep separately
1 can diced tomatoes
3 cans blackbeans (I substituted 1 can of kidney beans, chickpeas would also work)
2 stock cubes
2 cups water
optional trimmings: avocado, yoghurt or sour cream, cheddar, coriander, jalapeno
Heat the vegetable oil in a large, heavy bottomed pot at a medium heat. Saute onion and garlic for five minutes, then add silverbeet stalks and continue to cook for a further five minutes. Add chipotle, cumin, chilli and butternut, and cook while stirring for 2-3 more minutes. Add tomatoes, 2 cups of boiling water and two vegetable stock cubes, stir and simmer for about 8 minutes. Add 3 cans drained beans and cook for a further 10 minutes. Add the silverbeet leaves, and add extra water if it seems too dry. Cook for a further 5 minutes, until greens are softened and bright. Season with salt and pepper if required, and ladle into bowls. Top with your choice of trimmings like avocado, yoghurt or sour cream, cheddar, coriander, jalapeno. Serve with rice if you like, I didn’t bother.
Makes about 8 servings.
* For me, 2 chipotle chillis and 1/2 tsp ground chilli was the perfect amount for a good light burn, but feel free to use only 1 chipotle or leave out the ground chilli if you can’t handle too much spice, or add more chipotles if you want more heat. As long as you have lots of cooling agents like yoghurt, avocado and cheese, you can always cool it down later.
** Also known as swiss chard