Butternut Squash & Black Bean Chili

I’ve cooked plenty of chili before – the turkey kind, the beef kind, and the bean kind – but never with squash. For lunch this week, JP and I are eating a vegetarian squash & black bean chili.  I got the recipe from the February issue of Bon Appetit.

I started the chili by sauteeing onions, then adding garlic, chili powder and ground coriander.  Then I added fire-roasted tomatoes, dried black beans, chipotle chiles,  oregano, and water.

I let this simmer until the beans were tender, almost 2 hours.  Then I added the squash and bulgur and let it simmer another 30 minutes.

When done, I topped the bowl of chili with red onion, cilantro, smoked cheddar cheese, and yogurt (in place of sour cream).


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