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Kitchen Harvest, Inc.

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Chris@MyKitchenHarvest.com

 

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Chilly Outside - Chili Inside!

February 17, 2017

It's the weekend of the Big Game.  There's a little snow on the ground.  We're smack-dab in the middle of winter and despite what the groundhog supposedly saw or didn't see, we're weeks away from Springlike weather.  When it's chilly outside, I like to make a big pot of chili to keep me warm inside!  

 

 

My favorite meatless version is this Black Bean and Butternut Squash Chili from Bon Appetit.  It's got a nice smoky heat from the chipotles, a little sweetness from the squash and the bulgur fills you up.  Mix up a batch of cornbread muffins and you've got a hearty meal for those chilly days.  It makes a lot and freezes well, too!

 

Black Bean Chili With Butternut Squash

 

Ingredients

10 SERVINGS

  • 1 1/2 tablespoons olive oil

  • 2 onions, chopped

  • 8 garlic cloves, chopped

  • 2 1/2 tablespoons chili powder

  • 1 tablespoon ground coriander

  • 2 14.5-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

  • 2 1/4-pound butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups)

  • 1/2 cup quick-cooking bulgur

  • Your favorite toppings, like cheese, onion, cilantro and pickled jalapeño 

Preparation

  1. 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.

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

  3. 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).

  4. 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.

  5. 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.

  6. Divide chili among bowls. Serve with your favorite toppings.

 

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