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Food & Entertaining

Black Bean With Greens Chili

Author: Sydney Dye
Issue: January, 2014, Page 64



Easy and quick to make, this chili is made with greens from the winter garden and black beans. Spicy chorizo and chipotle chiles also are included for kick.

Although kale is our green of choice, you may substitute others, such as beet tops, Swiss chard, spinach or arugula. Chorizo is a highly seasoned pork sausage that is widely used in both Mexican and Spanish dishes. Be sure to remove its casing before cooking. Canned “chipotle chiles en adobo” are available at most grocery stores. The chipotle is a dried and smoked jalapeño chile. It has dark-brown wrinkled skin and a smoky, sweet flavor that is intense, so use it sparingly.

Along with being flavorful, this dish is nutrient-packed. Black beans are low in calories and fat, and high in fiber, complex carbohydrates and protein. Kale—a well-known “super food”—is a great source of vitamins A and C, folic acid, calcium and iron.


Serves 8

INGREDIENTS
   
1 pound fresh chorizo sausage, casing removed
1 yellow onion, chopped in medium dice
2 cloves fresh garlic, finely chopped
4 15-ounce cans black beans, drained and rinsed
3 chipotle chiles en adobo (from a 7-ounce can); stems and seeds removed and finely chopped; do not rinse them
3 cups chicken stock or water
1 pound fresh kale; washed, stems and ribs removed, and leaves cut crosswise into ½-inch strips (may substitute Swiss chard with stems and ribs removed or baby spinach)
Kosher salt
For garnishing: cotija cheese, queso fresco or feta, chopped red onion, green onion and cilantro

photo by Garrett Cook
 
DIRECTIONS
COOK chorizo over medium heat in a large pot, stirring and using a spoon to break up large pieces.

ADD
onion and continue to cook until chorizo is lightly browned and cooked through (10-12 minutes).  

TOSS
in garlic and cook for 2-3 minutes.

MIX
in black beans and chopped chipotle chiles and chicken stock (or water). Continue cooking over medium heat until stock is hot and a broth has formed.

ADD
greens and cook until just wilted.

TASTE
for seasoning; add salt if necessary.

SERVE
garnished with crumbled cheese, onions and chopped cilantro.


Chef’s Notes:
• Any remaining chipotle chiles en adobo can be saved, covered, in the refrigerator for weeks, or chopped up and mixed with mayonnaise and a squeeze of lime juice for a sandwich spread.

• For a vegetarian option, omit the chorizo and chicken stock; use water instead with a teaspoon or two of cumin.

• Store kale in the coldest part of the refrigerator and use within days of purchasing for the most flavor and nutrition. 

Sydney Dye is a home gardener, chef and owner of First Fig Culinary Adventures in Scottsdale.


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