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.
- 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
- 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.