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).