Black Bean Chili with Butternut Squash

Name: Black Bean Chili with Butternut Squash
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 10
Cuisine: American
Ingredients: 1 kilograms butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups); 2 1/2 chili powder; 2 chipotle chiles from canned chipotle chiles in adobo, minced; 10 servings Coarse kosher salt; 454 grams dried black beans, rinsed; 822 grams fire-roasted tomatoes; 10 servings Fresh cilantro; 8 garlic cloves, chopped; 1 Tbsp ground coriander; 10 servings Pickled jalapeño rings; 10 servings Monterey jack cheese; 2 Tbsps olive oil; 2 onions, chopped; 2 teaspoons dried oregano (preferably Mexican); 10 servings Coarsely grated hot pepper; 118 milliliters quick-cooking bulgur; 10 servings Diced red onion chopped; 10 servings Sour cream

The recipe Black Bean Chili with Butternut Squash is ready in approximately 3 hours and 30 minutes and is definitely an outstanding gluten free and vegetarian option for lovers of American food. This recipe makes 10 servings with 201 calories, 7g of protein, and 5g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Super Bowl. It works well as a soup. Head to the store and pick up beans, butternut squash, onions, and a few other things to make it today.

Instructions

Heat oil in heavy large pot over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes.

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Onion

Add garlic; stir 1 minute.

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Garlic

Sprinkle chili powder and coriander over; stir 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano.

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Tomatoes In Juice

Chili Powder

Chipotle Chiles

Coriander

Oregano

Beans

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 dependingon 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.

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Ground Black Pepper

Coarse Salt

Beans

Chili Pepper

Water

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.

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Salt And Pepper

Bulgur

Squash

Chili Pepper

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Bowl

Serve with sour cream, cheese, red onion, cilantro, and pickled jalapeño rings.

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Sour Cream

Red Onion

Cilantro

Cheese

Equipment

Pot

Bowl

Ingredients

Servings:

1kilograms

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

1/2 chili powder 2

chipotle chiles from canned chipotle chiles in adobo, minced 10servings

Coarse kosher salt 454grams

dried black beans, rinsed 822grams

fire-roasted tomatoes 10servings

Fresh cilantro 8

garlic cloves, chopped 1Tbsp

ground coriander 10servings

Pickled jalapeño rings 10servings

Monterey jack cheese 2Tbsps

olive oil 2

onions, chopped 2teaspoons

dried oregano (preferably Mexican)10servings

Coarsely grated hot pepper 118milliliters

quick-cooking bulgur 10servings

Diced red onion chopped 10servings

Sour cream

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are great choices for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Segura Viudas Reserva Heredad Cava Brut. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 25 dollars per bottle.