Black Bean Chili with Butternut Squash

By FoodPornDirector

This recipe is adapted from Bon Appetit and provides a nice meatless alternative.

Ingredients

• Garnishes:
• 1 1/2 tbsp olive oil
• 2 onions, chopped
• 8 garlic cloves, chopped
• 2 1/2 tbsp chili powder
• 1 tbsp ground coriander
• 2 14.5-oz can of diced tomatoes (fire roasted preferable)
• 1 lb dried black beans (heirloom black turtle bean)
• 10 cups of vegetable stock (or water)
• 4 chipotle chiles from canned in adobo, chopped
• 2 tsp dried oregano, preferably Mexican
• coarse kosher salt
• 1 2-1/4 lb butternut squash cut into 1/2 inch cubes (3 cups)
• 1/3 cup quick cooking bulgur
• chopped cilantro, grated cheese, diced red onion, jalapeno rings, sour cream

Details

Servings 10
Cooking time 4mins

Preparation

Step 1

1. Heat oil in heavy large pot over medium high heat and onions, cooking til soft and beginning to brown.

2. Add garlic, stir 1 min. Sprinkle chili powder and cumin over, stirring for 1 min.

3. Stir in tomatoes w/juice, beans, chipotles, and oregano.

4. Add 10 cups of water (or veg stock). You can sub ckn stock but it won't be vegetarian.

5. Bring to a boil and reduce heat to low, simmering until beans are tender

6. Season to taste with salt and black pepper.

7. Cool and refrigerate until cold. Let flavors meld and can be kept up to a day before.

8. Bring back to simmer over low heat and then add squash and bulgur, cooking until tender.

9. Season to taste with salt and pepper.