Black Bean Chili With Butternut Squash Recipe

Name: Black Bean Chili With Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ tablespoons olive oil; 2 onions, chopped; 8 garlic cloves, chopped; 2 ½ tablespoons chili powder; 1 tablespoon ground coriander; 2 (14 1/2 ounce) cansfire-roasted tomatoes; 1 lb dried black beans, rinsed; 2 chipotle chiles from canned chipotle chiles in adobo, minced; 2 teaspoons dried oregano (preferably Mexican); coarse kosher salt; 2 14 lbs butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups); ½ cup quick-cooking bulgur; sour cream; coarsely grated monterey jack pepper cheese; diced red onion; chopped fresh cilantro; pickled jalapeno pepper, rings

Servings: persons

1 ½ tablespoons olive oil
2 onions, chopped
8 garlic cloves, chopped
2 ½ tablespoons chili powder
1 tablespoon ground coriander
2 (14 1/2 ounce) cansfire-roasted tomatoes
1 lb dried black beans, rinsed
2 chipotle chiles from canned chipotle chiles in adobo, minced
2 teaspoons dried oregano (preferably Mexican)
coarse kosher salt
2 14 lbs butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups)
½ cup quick-cooking bulgur
sour cream
coarsely grated monterey jack pepper cheese
diced red onion
chopped fresh cilantro
pickled jalapeno pepper, rings

1
Heat oil in heavy large pot over medium-high heat.
2
Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes.
3
Add garlic; stir 1 minute.
4
Sprinkle chili powder and coriander over; stir 1 minute.
5
Stir in tomatoes with juice, beans, chipotles, and oregano.
6
Add 10 cups water.
7
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).
8
Season to taste with coarse salt and freshly ground black pepper.
9
Stir squash and bulgur into chili.
10
Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes.
11
Season to taste with salt and pepper.
12
Divide chili among bowls.
13
Serve with sour cream, cheese, red onion, cilantro, and pickled jalapeno rings.
14
AHEAD Chili can be made up to 2 days ahead.
15
Cool slightly.
16
Refrigerate uncovered until cold, then cover and keep chilled.
17
Rewarm chili before continuing.

892

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 ½ tablespoons olive oil, 2 onions, chopped, 8 garlic cloves, chopped, 2 ½ tablespoons chili powder, and more.

Yes, Black Bean Chili With Butternut Squash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean Chili With Butternut Squash

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