Swiss chard has been on sale lately at my local grocery store. It happens to be one of my favorite vegetables and I’m always looking for new ways to cook it. I adapted this vegetarian chili recipe from one I found on epicurious.com. Previously cooked dry black beans can be used instead of canned. If you’re not going to serve straight out of the Sun Oven wait until mealtime to add the chard. When you’re ready to eat, gently bring the chili to a simmer on the stovetop, stir in the Swiss chard and let it cook for about 4 minutes.
Solar Black Bean Chili with Butternut Squash and Swiss Chard
2 tablespoons olive oil
2 onions, chopped (about 2 and 1/2 cups)
3 garlic cloves, chopped
2 1/2 cups butternut squash, peeled and cut into 1/2 inch pieces
2 tablespoons chili powder
2 teaspoons ground cumin
3 15-ounce cans black beans, drained and rinsed
2 cups vegetable broth
1 14 1/2-ounce can diced tomatoes in juice
3 cups (packed) coarsely chopped Swiss chard leaves (from one bunch)
Set Global Sun Oven out to preheat.
Heat oil in a large pot over medium-high heat. Add onions and garlic; sauté until golden, about 9 minutes. Stir in squash. Stir in chili powder and cumin. Add beans, broth, and tomatoes with juice. Cover and transfer to the Sun Oven. Cook until the squash is tender, about 40 minutes. Stir in chard; replace cover and continue cooking until chard is tender, about 10 minutes. Season to taste with salt and pepper.
Makes 4 servings.