Black Bean Chili with Butternut Squash

A very hearty vegetarian chili. Start early because it takes awhile to make. A good thing to have simmering on the stove on a cold winter's day. I thought it needed a lot of salt and it definitely helped adding the sour cream to it. Travis added hot sauce as well.

Bon Appetit, February 2011

Prep: 1 hour

Total: 3 hours 30 minutes

10 Servings

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 cans fire-roasted tomatoes

1 lb dried black beans, rinsed

2 chipotle chilies in adobo, minced

2 tsp dried oregano (preferably Mexican)

Coarse kosher salt

1 2 1/4-lb butternut squash, peeled, seeded, cut into 1/2 inch cubes (about 3 cups)

1/2 cup quick-cooking bulgur

Sour cream

coarsely rated hot pepper Monterey Jack cheese

Diced red onion

Chopped fresh cilantro

Pickle jalapeno rings

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 pickle jalapeno rings.