Instructions: 6 To 8 servings

This recipe calls for dried beans and a particularly delicious dried corn called chicos. Although this recipe is completely fat free, it is full of flavor and very satisfying. Served bedded in baked acorn squash halves and topped with salsa, it makes a very healthy, colorful dish.

1. Pick over the beans to remove any foreign objects. Wash the beans and soak them in water for at least 6 hours, or overnight, changing the water several times.

2. Rinse the chicos in several changes of cold water and soak them overnight in 4 cups of water in a large heavy pot in which you will cook the chili.

3. On the following day, cover the chilies with hot water and let them soak for 10 minutes. Puree the chilies with 1/2 cup of the soaking water in a blender to a smooth paste.

4. Drain the beans and add them to the chicos. Add the pureed chiles, onions, garlic, brown sugar, cumin, and oregano. Add enough water (if necessary) to just cover the beans. Bring to a boil, reduce heat to a simmer, and cook, partially covered, for about 2 hours, until the beans and chicos are tender.

Stir the beans from time to time and make sure that there is enough liquid.

Add the salt during the last half hour of cooking time.

5. Serve the chili inside a roasted acorn squash. Garnish with chopped cilantro and serve with shredded Monterey Jack and sour cream on the side.

Variations

As a substitute for chicos, use 2 cups of fresh or frozen corn kernels. you can make this a double corn chili by add 1 10-ounce package of frozen corn kernels to the above recipe. Add to the chili during the last half hour of cooking.

You can also substitute 1 cup of dried posole, soaked overnight, in place of the chicos.

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