Monday, September 26, 2011

Black Bean Chili with Butternut Squash

I guess I'm crazy, because I made chili only days after the chile pepper festival debacle. I did take it easy and didn't add the chipotle - just some chipotle powder. That's better, right? Right. I added a LOT of bulgur because I forgot how much it expands, and it was a pretty great mistake. It tasted a lot like this casserole. Make sure you put the toppings on it, because without the cheese and sour cream (and green onions, in my case) it wouldn't even be as good. I doubt I'll make this again because I've made so many things similar to it, but I'd consider it.

chili

Black Bean Chili with Butternut Squash
Bon Appetit, February 2011

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.

1 1/2 tablespoons olive oil
2 onions -- chopped
8 garlic cloves -- chopped
2 1/2 tablespoons chili powder
1 tablespoon ground coriander
29 ounces 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

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.

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. add your own note

Servings: 10

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