Black Bean Chili with Butternut Squash

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Black Bean Chili with Butternut Squash
Make it a meal: Continue the Cali fantasy with whole grain bread, an arugula salad with mushrooms and garlicky vinaigrette, and Sierra Nevada Pale Ale.

10 servings

PREP TIME:

1 hour

TOTAL TIME:

3 hours 30 minutes

Recipe by Jeanne Kelley

Photograph by Marcus Nilsson

February 2011

Ingredients

• 1 1/2 tablespoons olive oil
• 2 onions, chopped
• 8 garlic cloves, chopped
• 2 1/2 tablespoons chili powder
• 1 tablespoon ground coriander
• 2 14.5-ounce cans fire-roasted tomatoes
• 1 pound dried black beans, rinsed
• 2 chipotle chiles from canned chipotle chiles in adobo, minced
• 2 teaspoons dried oregano (preferably Mexican)
• Coarse kosher salt
• 1 2 1/4-pound butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups)
• 1/2 cup quick-cooking bulgur
• Sour cream
• Coarsely grated hot pepper Monterey Jack cheese
• Diced red onion
• Chopped fresh cilantro
• Pickled jalapeño rings

Preparation

Step 1

Preparation

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.

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