Cranberry Bean Chili with Winter Squash and Swiss Chard

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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1 tbsp olive oil
2 onions, chopped
3 garlic cloves, minced
1 medium winter squash, chopped (kabocha, butternut, delicata)
2 tbsp chipotle chili powder (grind dried chile in coffee grinder till a fine powder)
2 tsp ground cumin
1 cup cranberry beans, soaked and boiled until tender
2 1/2 cups vegetable broth
1 14 1/2-oz can diced tomatoes
1 bunch swiss chard, coarsely chopped


Heat oil in a heavy large pot over medium-high heat. Add onions and garlic. Saute until tender and golden, about 9 minutes.

Add squash. Stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices. Bring to a boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes.

Stir in chard. Simmer until chard is tender but still bright green, about 4 minutes. Season to taste with salt and pepper. Ladle chili into bowls and serve.