Like any stew, chili is an ideal candidate for Sun Oven cooking. This thick and hearty chili is a crowd pleaser. Any leftovers can be used to make huevos rancheros for a relaxing weekend brunch or quick weeknight dinner.
Sun Oven Southwestern Green Chili
3 pounds pork shoulder roast, trimmed and cut into 1-inch pieces
4 cups previously cooked pinto beans (or two 16-ounce cans drained)
2 (11-ounce) can tomatillos, drained and coarsely chopped
2 (10-ounce) cans green chile enchilada sauce
2 (4.5-ounce) cans diced green chile peppers
2 small onions, chopped (about 1 cup)
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