The color of the black beans holds up best with the other ingredients in this chili, but do feel free to use kidney, pinto or other beans here. I recently read that true, Texas chili doesn’t even include beans, so if you are chili purist you can call this a bean stew instead. The dried herbs listed are just suggestions, go with what you like.
2 T vegetable oil
1 medium onion, chopped
3 garlic cloves, minced
3 c broth–vegetable, chicken or beef–depending on type of meat used, or not
4 c cooked black beans
2 – 3 c cooked chicken, turkey, beef, pork, lamb, tempeh, seitan…in bite-sized pieces
2 c cooked, (mashed) winter squash
2 c (canned) tomatoes, cut up if whole
2 – 3 T tomato paste or ketchup
1 T chili powder, or to taste
1 1/2 t dried oregano
1 1/2 t dried cumin
1 1/2 t dried coriander
2 t dried parsley
salt and black pepper, to taste
sour cream, for serving, optional
1. In a Dutch oven or other stew pot heat oil. Sauté onion for about 8 minutes, until translucent. Add garlic and cook, stirring, for another minute. Slowly add broth and remaining ingredients. Bring to the boil, then reduce heat and simmer until heated through, or longer, up to an hour, for a deeper, richer flavor. Serve with a dollop of sour cream, if you like.
2. You can also sauté the onions and garlic in a skillet, then transfer them and remaining ingredients to a slow cooker and cook on high for 4 – 5 hours or low for 7 – 8 hours.