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

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.

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!

Serves 10.