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6 To 8 servings
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This recipe calls for dry beans and a particularly delicious dry corn called chicos.
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Although this recipe is completely fat free, it is full of flavor and very satisfying.
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Served bedded in baked acorn squash halves and topped with salsa, it makes a very healthy, colorful dish.
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1.
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Pick over the beans to remove any foreign objects.
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Wash the beans and soak them in water for at least 6 hrs, or possibly overnight, changing the water several times.
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2.
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Rinse the chicos in several changes of cool water and soak them overnight in 4 c. of water in a large heavy pot in that you will cook the chili.
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3.
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On the following day, cover the chilies with warm water and let them soak for 10 min.
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Puree the chilies with 1/2 c. of the soaking water in a blender to a smooth paste.
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4.
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Drain the beans and add in them to the chicos.
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Add in the pureed chiles, onions, garlic, brown sugar, cumin, and oregano.
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Add in sufficient water (if necessary) to just cover the beans.
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Bring to a boil, reduce heat to a simmer, and cook, partially covered, for about 2 hrs, till the beans and chicos are tender.
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Stir the beans from time to time and make sure which there is sufficient liquid.
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Add in the salt during the last half hour of cooking time.
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5.
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Serve the chili inside a roasted acorn squash.
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Garnish with minced cilantro and serve with shredded Monterey Jack and lowfat sour cream on the side.
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Variations
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As a substitute for chicos, use 2 c. of fresh or possibly frzn corn kernels.
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you can make this a double corn chili by add in 1 10-oz package of frzn corn kernels to the above recipe.
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Add in to the chili during the last half hour of cooking.
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You can also substitute 1 c. of dry posole, soaked overnight, in place of the chicos.
