If you are reading this right after I post it, I will have just run my half-marathon in Amsterdam. So, while I am otherwise occupied, I thought I would share a dish I made shortly before I left. This chili used a whole variety of produce from my garden – butternut squash, garlic, poblano peppers, jalapeno peppers, peppers I can’t remember the names of, and oregano.
It is a very satisfying, tasty, and healthy chili. That is, until I decided to make some home-made tortilla chips to go with it (at least I used safflower oil).
You can top it with any of your favorite chili toppings; we used plain yogurt and our own pickled jalapenos.
Black Bean and Butternut Squash Chili
Adapted from Black Bean Chili with Butternut Squash, Bon Apetit, Feb 2011
1 1/2 Tbsp olive oil
1 large onion, chopped
8 garlic cloves, chopped (from the garden)
2 1/2 Tbsp chili powder
1 Tbsp ground coriander
2 14.5-oz cans fire-roasted tomatoes
1 lb dried black beans, rinsed
1 to 2 cups peppers, seeded and chopped (use a variety, poblano, jalapeno, anaheim, etc) (from the garden)
2 tsp dried oregano (from the garden)
2 lbs butternut squash, peeled, seeded, and cut into 1/2” cubes (from the garden)
1/2 cup quick-cooking bulgur
Grated cheese (cheddar, jalapeno jack)
Diced red onion
Pickled jalapeno peppers
Heat oil in a large, heavy 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. Add chili powder and coriander; stir 1 minute. Stir in un-drained tomatoes, beans, peppers and oregano.
Add 10 cups of water. Bring to a boil, then reduce heat to low. Cover with lid slightly ajar and simmer until beans are tender, stirring occasionally, about 2 hours.
Stir in squash and bulgur. Simmer over medium-low heat until squash and bulgur are tender, about 30 minutes. Season to taste with salt and pepper.
Serve in bowls with toppings. Enjoy!