Name: Black Bean Chili with Butternut Squash
Cook time: 3 hours
Yield: 10 Servings
Ingredients: 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

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Image may contain Plant Vegetable Bean Food Produce and Lentil

Marcus Nilsson

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