Black Bean Chili with Butternut Squash

Cook Time 3

Total Time 3

Servings 10 Servings

Calories 230 kcal

1 1/2 T olive oil
2 onions chopped
8 garlic cloves chopped
2 1/2 T 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 t dried oregano preferably Mexican
Coarse kosher salt
1 butternut squash 2 1/4 lb, peeled, seeded, cut into 1/2-inch cubes (about 3 cups)
1/2 c quick-cooking bulgur
Sour cream
Coarsely grated hot pepper Monterey Jack cheese
Diced red onion
Chopped fresh cilantro
Pickled jalapeño rings

In large heavy pot over medium-high heat, heat oil.
1 1/2 T olive oil
Add onions, cook until soft and starting to caramelize, about 8 minutes.
2 onions
Add garlic, stir 1 minute.
8 garlic cloves
Add chili powder and coriander, stir 1 minute.
2 1/2 T chili powder, 1 Tablespoon ground coriander
Add tomatoes & juice, beans, chipotles, and oregano.
2 14.5- ounce cans fire-roasted tomatoes, 1 pound dried black beans, 2 chipotle chiles from canned chipotle chiles in adobo, 2 t dried oregano
Add 10 c water, bring to boil.
Reduce heat to low, cover with lid slightly off and simmer, stirring occasionally until beans are tender, about 2 hours. - time will vary depending on freshness of beans.
Season with salt & pepper to taste.
Coarse kosher salt
Combine with Squash
1 butternut squash
Add squash and bulgur.
1/2 c quick-cooking bulgur
Simmer on medium-low heat, until squash and bulgur are tender, about 30 minutes.

Divide chili into bowls, top with sour cream, cheese, red onion, cilantro and pickled japaleno rings.
Sour cream, Coarsely grated hot pepper Monterey Jack cheese, Diced red onion, Chopped fresh cilantro, Pickled jalapeño rings