Recipe: Orange black bean chili in a roasted squash boat

Recipe: Orange black bean chili in a roasted squash boat

Looking for a Autumn-like meal to warm you up this season? Try this recipe featuring ingredients from local farmers. Created by Kristen St. Clair.

Orange Black Bean Chili

Serves 10

• 3 tbsp. extra virgin olive oil

• 1 white or yellow onion, finely chopped

• 4 cloves garlic, pressed or finely chopped

• 1 jalapeño pepper, seeded and medium chopped

• 2 red bell peppers, seeded and medium chopped

• ½ tsp red pepper flakes

• 2 tbsp. ground cumin

• 2 teaspoons paprika (used smoked if you like a smoky flavor)

• 2 tbsp. chili powder of your choice

• 2 12-ounce cans diced tomatoes (or 4 vine ripe tomatoes, chopped)

• 4 12-ounce cans black beans, drained and rinsed well

• 1 cup stock (vegetable or chicken) or water

• 1 cup orange juice

• 1 tbsp. salt (more or less to taste)

• 1 ½ tsp course black pepper


Heat the olive oil in a large pot over medium heat. Add the onion and sauté, about 10 minutes. Add the garlic, jalapeno, peppers, cumin, paprika, chili powder and cook 2-3 minutes until very fragrant. Add the diced tomatoes, with the liquid to deglaze the bottom of the pan.

Stir the bottom of the pot well to pick up all of the spices. Add the beans, stock, orange juice, salt and pepper.

Stir well and let cook for at least 1/2 hour to allow the flavors to combine.


• Avocado

• Fresh cilantro

• Sour cream or plain yogurt

Cabbage Slaw

Serves 8 or 10 as a garnish

• 3 tablespoons extra-virgin olive oil

• 3 tablespoons fresh lemon juice

• 1 tbsp. red wine vinegar

• 1 teaspoon honey

• Kosher salt, freshly ground pepper

• 1/4 small red cabbage, thinly sliced

• 1/4 cup chopped fresh flat-leaf parsley

• 1/4 cup chopped fresh winter greens (Swiss chard, kale, collards)

Whisk oil, lemon juice, vinegar and honey in a large bowl; season with salt and pepper. Add cabbage, parsley and greens. Toss to combine.