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

Ingredients

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)

1 teaspoon dried oregano, crushed

1 teaspoon garlic powder

1 teaspoon ground cumin

Sour cream

Fresh cilantro, chopped

Preparation

Set Sun Oven out to preheat.

Put the pork, pinto beans, tomatillos, enchilada sauce, undrained chile peppers, onion, oregano, garlic powder, and cumin in a large pot, stirring to combine. Cover and cook in the Sun Oven until the meat is tender, 1 1/2 to 2 hours. Ladle into bowls and top with sour cream and cilantro.

Makes 8 servings

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

Ingredients

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)

Preparation

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.