1 cups dried black beans, soaked overnight, or 3 14-ounce cans black beans, drained and rinsed well
2 quarts water (if cooking the beans)
4“ piece of kombu seaweed (kelp found at health food stores, optional)
1 teaspoon sea salt
2 tablespoons olive oil
2½ cups chopped onions
1 tablespoon minced fresh garlic
1 small butternut or delicata squash, peeled and diced into ½ inch pieces (2 – 3 cups)
2 tablespoons chili powder
2 teaspoons ground cumin
2½ cups chicken or vegetable broth, or water
1 14-ounce can tomatoes or 1½ – 2 cups fresh tomatoes, seeded and diced
1 bunch chard or other greens, stems removed, washed well and chopped
¼ – ½ cup fresh cilantro
- Drain the black beans, place in a medium to large saucepan cover with 2 quarts water, kombu, and 1 teaspoon salt. Bring to a boil, reduce heat to low, partially cover and cook until the beans are tender, 30 – 45 minutes (bean cooking time can vary widely depending how fresh the beans are). Check them at 30 minutes and then every 5 minutes or so until the beans are completely cooked through and are very tender.
- In another large saucepan, heat the olive and then add the onions. Sauté occasionally, until the onions are golden, about 8 minutes.
- Add the diced squash and garlic and sauté for a couple of minutes. Add the chili powder and cumin and sauté for 30 seconds.
- When your beans are tender, drain, reserving the bean cooking liquid if you want to use it in your chili.
- Add the beans, 2½ cups of the bean cooking liquid, broth, and the diced tomatoes to the onion mixture. Bring everything to a boil then reduce the heat to a simmer and cook, uncovered, until the squash is tender, about 15 minutes.
- Stir in the greens and cook for about 5 minutes or until the greens are tender.
- Season to taste with sea salt and pepper. If desired, stir in cilantro. If you like tour chili spicier, add a bit of pureed chipotle chilies or a dash of cayenne pepper.
Makes about 2 ½ quarts