Black Bean & Butternut Squash Chili


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.

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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).

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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

Toppings

Plain yogurt

Grated cheese (cheddar, jalapeno jack)

Diced red onion

Pickled jalapeno peppers

Directions

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.

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Add garlic; stir 1 minute.  Add chili powder and coriander; stir 1 minute.  Stir in un-drained tomatoes, beans, peppers and oregano.

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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.

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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.

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Serve in bowls with toppings.  Enjoy!

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Serves 10.

Categories: Butternut Squash, Kosher, Main Dish, Recipe, Vegetarian | Tags: | 3 Comments

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3 thoughts on “Black Bean & Butternut Squash Chili

  1. I hope it went well! Can’t wait to hear about the race. Also, yum!

    • It went very well, I met my goal, it was beautiful, but I am having a bit harder time with my emotions about this race. I hope to be able to gather my thoughts for a post at the end of the week.

  2. Pingback: Butternut Squash Chili Nachos | Andrea's Garden Cooking

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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