The chipotle pepper gives this luscious chili a nice kick and a hint of smoke. Serve it with a tossed salad and some whole grain rolls for a satisfying weeknight meal.
Sun Oven Black Bean Chili and Squash
1 tablespoon olive oil
2 onions, finely chopped
4 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon dried oregano leaves
1 teaspoon salt
1 teaspoon cumin seeds, toasted
1 (3-inch) cinnamon stick
2 cans (14-oz) diced tomatoes with their juices
1 can (14-oz) black beans, drained and rinsed, or two cups previously cooked dry black beans
4 cups butternut squash, peeled and cubed
2 green bell peppers, diced
1 can (4.5-oz) chopped mild green chiles
1 chipotle pepper in adobo sauce, finely chopped
Fresh cilantro, finely chopped, for garnish
Set Sun Oven out to preheat.
In a large pot, combine the oil and the onions. Cover and transfer to the Sun Oven. Cook until onions are softened, 10 to 20 minutes. Stir in the garlic, chili powder, oregano, salt, toasted cumin, and cinnamon stick. Remove the pot from the Sun Oven. Add the tomatoes, beans, squash, green peppers, green chiles, and chipotle pepper. Cover and stirring well to combine. Cover and return the pot to the Sun Oven. Cook until the squash is tender, 1 1/2 to 2 hours. Discard cinnamon stick. Ladle into bowls and garnish with the cilantro.