Recipe by Queen Dana
Recipe by Jeanne Kelley. Feb 2011 Bon Appetit.
Top Review by Dr. Jenny
It was an unexpectedly cool day in MI yesterday and I was having company over and needed a dish that I could prepare ahead of time and leave on the stovetop until ready to eat. I had saved this recipe from the Feb 2011 Bon Appetit and decided to give it a try yesterday. It was delicious! Both my friend and DH liked it (and DH is critical of veggie chilies). My stove tends not to get hot as quickly as it should; thus, I had to cook my chili and at a higher temperature for longer than the recipe called for, in order to thicken up, as at the time it was supposed to be ready it had a soup-like consistency. However, with higher heat, and frequent stirring, it thickened up nicely. I served with pickled jalapenos, pepper jack cheese, cilantro and red onion as toppings. I am saving this in my keeper file. Thanks!
- 1 1⁄2 tablespoons olive oil
- 2 onions, chopped
- 8 garlic cloves, chopped
- 2 1⁄2 tablespoons chili powder
- 1 tablespoon ground coriander
- 2 (14 1/2 ounce) cansfire-roasted tomatoes
- 1 lb dried black beans, rinsed
- 2 chipotle chiles from canned chipotle chiles in adobo, minced
- 2 teaspoons dried oregano (preferably Mexican)
- coarse kosher salt
- 2 1⁄4 lbs butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups)
- 1⁄2 cup quick-cooking bulgur
- sour cream
- coarsely grated monterey jack pepper cheese
- diced red onion
- chopped fresh cilantro
- pickled jalapeno pepper, rings
Directions See How It's Made
- 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.
- 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.
- 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.