Black Bean Stew with Butternut Squash

adapted from Bon Appetite

1 1/2 Tbs olive oil
1 lb lean stew meat (I used a grass-fed sirloin roast)
1 1/2 large onion, chopped
5-8 cloves of garlic, minced
2 1/2 Tbs chili powder
1 Tbs ground corriander
2 14.5 oz. cans fire-roasted tomatoes
2 cans black beans, drained and rinsed
1-2 chipotle chiles from canned chipotle chiles in adobo, minced
2 tsp dried oregano (preferable Mexican)
Salt to taste
1 two and a quarter pound butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 3 cups)
1/2 cup pearl barley
sour cream
pepper jack cheese, grated
diced onion
chopped fresh cilantro
pickled jalapeño rings


Heat oil in heavy large pot over medium-high heat. Add beef and onions and cook until onions are soft and the beef is beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Sprinkle chili powder and coriander over; stir and cook 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano. Add water to cover by an inch or so. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until beef is almost tender, stirring occasionally, about 1 hour (time will vary). Add the pearl barley and squash. Simmer, uncovered, until barley and squash are done and beef is very tender, about 45 more minutes. Season to taste with coarse salt and freshly ground black pepper. Add water to stew if necessary and to obtain desired "soupiness". Divide chili among bowls. Serve with sour cream, cheese, red onion, cilantro, and pickled jalapeño rings or your favorite toppings.

From LivLife

Experiment without beef or perhaps an alternate protein?