Black Bean Chili with Butternut Squash
- 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
- This recipe is vegetarian
- Produce
- 2 1/4-pound butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups) (1)
- Black beans, dried (1 pound)
- Cilantro, fresh (1)
- Coriander, ground (1 tablespoon)
- Onions (2)
- Oregano, dried (2 teaspoons)
- Pickled jalapeno rings (1)
- Red onion (1)
- Tomatoes, fire-roasted (2 14.5-ounce cans)
- Canned Goods
- Chipotle chiles from canned chipotle chiles in adobo (2)
- Cooking & Baking
- Chili powder (2 1/2 tablespoons)
- Garlic cloves (8)
- Kosher salt, Coarse (1)
- Olive oil (1 1/2 tablespoons)
- Pasta & Grains
- Bulgur, quick-cooking (1/2 cup)
- Dairy
- Hot pepper monterey jack cheese (1)
- Sour cream (1)
Preparation
Read recipe preparation on bonappetit.com
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Published February 1, 2011 (2 years ago).
7 people saved this recipe.
