Black Bean Veggie Chili for a Crowd
Meals on the Fast Metabolism Diet are even better when you can share. This versatile black bean veggie chili makes a LOT — enough to serve 12. Sure, you could cut the whole recipe in half, but why not bring it to a potluck, a poker night, or a Sunday football party?
We used dry beans for this recipe to keep costs down, but they take about 2 hours to cook. If you’re short on time, you could substitute 4 cans of black beans (drained and rinsed). Saute your onions and garlic. Add the spices, tomatoes and 4 -5 cups water. Add the butternut squash and barley. Bring to a boil, then reduce heat and simmer for about 25 minutes until the squash is tender but not mushy. Add more water if you like a thinner chili. Stir in the canned black beans and cook for 5 minutes more.
INGREDIENTS
- 1 1/2 tablespoons olive oil (Phase 3 only; use broth or water for Phase 1)
- 2 onions, chopped
- 8 garlic cloves, chopped
- 2 1/2 tablespoons chili powder
- 1 tablespoon ground coriander
- 2 teaspoons chipotle chile powder (adjust if you would like less)
- 2 14.5-ounce cans fire-roasted tomatoes
- 1 pound dried black beans, rinsed
- 2 teaspoons dried oregano
- Sea salt
- 1 2 1/4-pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 cups)
- 1/2 cup quick-cooking barley
- Lime wedges
- Diced red onion or green onion
- Chopped fresh cilantro
- Pickled jalapeño rings
DIRECTIONS
- Heat the oil (or broth/water) in a heavy large pot over medium-high heat.
- Add the onions and cook until soft and beginning to brown, stirring often about 8 minutes.
- Add the garlic; stir 1 minute.
- Sprinkle the chili powder, coriander, and chipotle powder over; stir 1 minute.
- Stir in the tomatoes with juice, beans, and oregano. Add 10 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer until the beans are tender, stirring occasionally, about 2 hours (time will vary depending on the freshness of beans).
- Season to taste with salt and (if you like) additional chipotle powder. (DO AHEAD: The chili can be made to this point up to 2 days ahead and refrigerated. Rewarm the chili over low heat before continuing.)
- Stir the squash and barley into the chili. Simmer uncovered over medium-low heat until the squash and bulgur are tender, about 30 minutes.
- Season to taste with salt and chipotle. Divide the chili among bowls. Squeeze lime wedges over the chili and garnish with red or green onion, cilantro, and pickled jalapeño rings.
Meals on the Fast Metabolism Diet are even better when you can share. This versatile black bean veggie chili makes a LOT — enough to serve 12. Sure, you could cut the whole recipe in half, but why not bring it to a potluck, a poker night, or a Sunday football party?
We used dry beans for this recipe to keep costs down, but they take about 2 hours to cook. If you’re short on time, you could substitute 4 cans of black beans (drained and rinsed). Saute your onions and garlic. Add the spices, tomatoes and 4 -5 cups water. Add the butternut squash and barley. Bring to a boil, then reduce heat and simmer for about 25 minutes until the squash is tender but not mushy. Add more water if you like a thinner chili. Stir in the canned black beans and cook for 5 minutes more.
INGREDIENTS
- 1 1/2 tablespoons olive oil (Phase 3 only; use broth or water for Phase 1)
- 2 onions, chopped
- 8 garlic cloves, chopped
- 2 1/2 tablespoons chili powder
- 1 tablespoon ground coriander
- 2 teaspoons chipotle chile powder (adjust if you would like less)
- 2 14.5-ounce cans fire-roasted tomatoes
- 1 pound dried black beans, rinsed
- 2 teaspoons dried oregano
- Sea salt
- 1 2 1/4-pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 cups)
- 1/2 cup quick-cooking barley
- Lime wedges
- Diced red onion or green onion
- Chopped fresh cilantro
- Pickled jalapeño rings
DIRECTIONS
- Heat the oil (or broth/water) in a heavy large pot over medium-high heat.
- Add the onions and cook until soft and beginning to brown, stirring often about 8 minutes.
- Add the garlic; stir 1 minute.
- Sprinkle the chili powder, coriander, and chipotle powder over; stir 1 minute.
- Stir in the tomatoes with juice, beans, and oregano. Add 10 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer until the beans are tender, stirring occasionally, about 2 hours (time will vary depending on the freshness of beans).
- Season to taste with salt and (if you like) additional chipotle powder. (DO AHEAD: The chili can be made to this point up to 2 days ahead and refrigerated. Rewarm the chili over low heat before continuing.)
- Stir the squash and barley into the chili. Simmer uncovered over medium-low heat until the squash and bulgur are tender, about 30 minutes.
- Season to taste with salt and chipotle. Divide the chili among bowls. Squeeze lime wedges over the chili and garnish with red or green onion, cilantro, and pickled jalapeño rings.
