Butternut Squash & Black Bean Chili

The bonus of living in Southern California is that 90% of the time you have the most unbelievably gorgeous weather.  That 10% thats left over can be freezing, raining, snowing (yikes), or excruciatingly hot. You never know what that 10% will bring.  It keeps it interesting.  That is why I always like to have some frozen soups ready to go when a cold or busy night approaches.   Recently I made this wonderful butternut squash and black bean chili.  I try to have a meat-free dish every week, and this was perfect!

Don't let the name turn you off.  I mean I was hesistant too, squash and black bean chili are not two lovers I would pair together, but they actually compliment eachother quite well.  Plus I seem to have a ton of butternut squash around my house these days as it is a all time favorite of my 11 month old.  Prepping the squash can be scary too, I mean it's long neck and fat body, what is a girl to do with that?  Insert your best vegetable peeler! You just peel the skin off the squash while it's still raw, then slice and dice.  Really, it's no biggie, you can do it in under 10 minutes.  

You don't even have to soak the beans! You could even substitute canned black beans if you wanted...Plus it's loaded with fiber from the bulgar thats added.  This makes a very large pot, and the best way to handle leftovers is to put into a ziploc freezer bag, and put in freezer flat.  This is how I freeze all of my soups. Label and stack them for future use.  They don't take up much room and you can just pop them in a sink of hotwater to defrost quick.  Goes great with an Arugula salad!

Black Bean Chili with Butternut Squash

{Bon Appetit, February 2011}

Black Bean Chili with Butternut Squash

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.

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. 

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.