Name: Black Bean Chili with Butternut Squash
Cook time: 1 hour
Total time: 3 hours 30 minutes (includes simmering and cooling)
Yield: Makes 10 servings
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; Coarsely grated hot pepper; Monterey jack cheese; Diced red onion chopped; Fresh cilantro; Pickled jalapeño rings; Ingredient info: 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.

Image may contain Plant Food Vegetable Bean Produce and Lentil

Photo by Marcus Nilsson

Home turf: California
Local flavor: In health-conscious California, chili is as likely to be made without meat as it is with it. No self-respecting Texan would sign off on chili with beans, squash, and bulgur—but this lean, mean dish is as delicious as it is healthful.
Make it a meal: continue the Cali fantasy with whole grain bread, an arugula salad with mushrooms and garlicky vinaigrette, and Sierra Nevada Pale Ale (California, $8 per six-pack).

Recipe information

Total Time
3 hours 30 minutes (includes simmering and cooling)
Yield
Makes 10 servings

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

Coarsely grated hot pepper

Monterey jack cheese

Diced red onion chopped

Fresh cilantro

Pickled jalapeño rings

Ingredient info: 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.

Preparation

Step 1
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.
Step 2
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 pickled jalapeño rings.