Black Bean Chili with Butternut Squash

Black Bean Chili with Butternut Squash
Photo by Marcus Nilsson

Ingredients

  • Chipotle chiles in adobo can be found at some super markets and at Latin markets. Look for bulgur at super markets and natural foods stores.
  • Diced red onion
  • 2 14.5-ounce cans fire-roasted tomatoes
  • Monterey jack cheese
  • 2 onions
  • Sour cream
  • 2 chipotle chiles from canned chipotle chiles in adobo
  • + 12 more ingredients
    • Pickled jalapeño rings
    • 2 teaspoons dried oregano (preferably Mexican)
    • 8 cloves garlic
    • 1 pound dried black beans
    • Coarsely grated hot pepper
    • 1 tablespoon ground coriander
    • ½ cup quick-cooking bulgur
    • Coarse kosher salt
    • 1 ½ tablespoons olive oil
    • Fresh cilantro
    • 2 ½ chili powder
    • 1 2 1/4-pound butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups)

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 wa...

View full recipe at Epicurious

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