BUTTERNUT SQUASH CHILI


With all of the parties and hosting around football season, I was determined to find a chili recipe that was as delicious as it was healthy. This one hits the mark!


It's packed with fiber from the black beans and bulgar and the adobo peppers add a major punch of smokey flavor!


For this recipe, there are lots of variations you can choose to make it your own! I chose to use canned black beans in this version to save time, but if you want to use dried black beans, add them in with the tomatoes and water and simmer for about 2 hours, or until beans are tender. Also, depending what grains you have on hand, you could always swap the bulgar for farro or brown rice! You can choose to keep the recipe vegan by topping it with cilantro, red onion, and jalepeño peppers, or add cheese and sour cream or Greek yogurt for extra creaminess.


The other thing I love about this recipe is that it holds up well in the fridge for up to 4 days after it's made. So go ahead, make a big batch, and enjoy all week long!


TIME: 1 hr 20 min SERVES: 10


INGREDIENTS:

- 1.5 tablespoons olive oil

- 2 yellow onions, chopped

- 8 garlic cloves, minced

- 2.5 tablespoons chili powder

- 1 tablespoon ground coriander

- Two 14.5-ounce cans fire-roasted tomatoes

- Two 15.5 cans of black beans, rinsed (or 1 lb dry black beans if you choose to use those instead)

- 2 chipotle chiles from canned chipotle chiles in adobo, minced

- 2 teaspoons dried oregano (preferably Mexican)

- Coarse kosher salt and black pepper to taste

- 3 cups of cubed butternut squash (about 1/2 in cubes) (about 2 lbs butternut squash, peeled)

- 1/2 cup quick-cooking bulgur


Optional for Toppings: Sour cream, shredded Monterey jack cheese, diced red onion, chopped fresh cilantro, pickled jalapeño rings or canned green chilis


DIRECTIONS:

1. Heat olive oil in heavy large pot over medium-high heat.

2. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes.

3. Add garlic; stir 1 minute. Sprinkle chili powder and coriander over top; stir 1 minute.

4. Stir in tomatoes with juice, chipotles, and oregano. Add 6 cups water. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer for approximately 20 minutes to let flavors combine. Stir occasionally.

5. Stir in squash and bulgar into chili and simmer uncovered over medium-low heat until squash and bulgar are tender, about 30 min.

6. Stir in beans and simmer for another 5-10 minutes.

7. Season to taste with salt and pepper.

8. Divide chili among bowls. Serve with toppings of your choice!


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