Black Bean Chili with Butternut Squash

Name: Black Bean Chili with Butternut Squash
Yield: 4 servings
Ingredients: 1 1 1/2 tablespoons olive oil; 1 2 onions, chopped; 1 8 garlic cloves, chopped; 1 2 1/2 chili powder; 1 1 tablespoon ground coriander; 1 2 14.5-ounce cans fire-roasted tomatoes; 1 1 pound dried black beans, rinsed; 1 2 chipotle chiles from canned chipotle chiles in adobo, minced; 1 2 teaspoons dried oregano (preferably Mexican); 1 Coarse kosher salt; 1 1 2 1/4-pound butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups); 1 1/2 cup quick-cooking bulgur; 1 Sour cream; 1 Coarsely grated hot pepper; 1 Monterey jack cheese; 1 Diced red onion chopped; 1 Fresh cilantro; 1 Pickled jalapeño rings; 1 Ingredient info: Chipotle chiles in adobo can be found at some super markets and at Latin markets. Look for bulgur at super markets and natural foods stores.

From the kitchen of Carly

Deep, smoky black bean chili built on caramelized onions and garlic, balanced with coriander and fire-roasted tomatoes. The butternut squash softens into the spiced broth while chipotle adds subtle heat. A long simmer brings everything together into pure comfort.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1/2 tablespoons olive oil
12 onions, chopped
18 garlic cloves, chopped
12 1/2 chili powder
11 tablespoon ground coriander
12 14.5-ounce cans fire-roasted tomatoes
11 pound dried black beans, rinsed
12 chipotle chiles from canned chipotle chiles in adobo, minced
12 teaspoons dried oregano (preferably Mexican)
1Coarse kosher salt
11 2 1/4-pound butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups)
11/2 cup quick-cooking bulgur
1Sour cream
1Coarsely grated hot pepper
1Monterey jack cheese
1Diced red onion chopped
1Fresh cilantro
1Pickled jalapeño rings
1Ingredient info: Chipotle chiles in adobo can be found at some super markets and at Latin markets. Look for bulgur at super markets and natural foods stores.

Instructions

Heat oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Sprinkle chili powder and coriander over; stir 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano. Add 10 cups water. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until beans are tender, stirring occasionally, about 2 hours (time will vary depending on freshness of beans). Season to taste with coarse salt and freshly ground black pepper. DO AHEAD: Chili can be made up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm chili before continuing.
Stir squash and bulgur into chili. Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes. Season to taste with salt and pepper. Divide chili among bowls. Serve with sour cream, cheese, red onion, cilantro, and pickled jalapeño rings.