
Black Bean Chili with Butternut Squash
A delicious chinese dish. Completely plant-based. Gluten-free friendly.
Total Time
129 min
Serves
8
Rating
0.0 (0)
Ingredients
- 1 1/2 tablespoons olive oil
- 2 onions
- chopped
- 8 garlic cloves
- chopped
- 2 1/2 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
Instructions
- 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
DO AHEAD: Chili can be made up to 2 days ahead.
- 10
Cool slightly.
- 11
Refrigerate uncovered until cold, then cover and keep chilled.
- 12
Rewarm chili before continuing.
- 13
Stir squash and bulgur into chili.
- 14
Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes.
- 15
Season to taste with salt and pepper.