Black Bean, Butternut Squash, and Bulgur Chili

Another recipe from a recent issue of Bon Appetit. I learned something in the process of making this chili: it's a good idea to soak your beans. I neglected this step and the beans had a strange chewy texture (tender on the inside but not-so-soft on the outside). Luckily it didn't affect the flavor, but it wasn't ideal. The dried beans should be soaked for several hours or overnight, then rinsed before proceeding. If you want to skip the soaking altogether and save some time on simmering, you could use canned beans. 3-4 cans (well drained and rinsed) should do. You won't need as much broth so you'll have to experiment with reducing the liquid too.

I was impressed by how flavorful and deceptively "meaty" this vegetarian chili turned out. Somehow the combined texture of the beans and barley makes you feel like you're eating meat. But maybe you'll disagree. Not that this chili was lacking anything. With all the warm spices and fresh garnishes (onion, cilantro, peppery cheese, and sour cream) this was a comforting, satisfying meal.

Black Bean, Butternut Squash, and Bulgur Chili

INGREDIENTS
1 Tbsp. extra virgin olive oil
2 onions, chopped
8 cloves garlic, minced
2 1/2 Tbsp. chili powder
1 Tbsp. ground coriander
28 oz. can fire-roasted crushed tomatoes
1 lb. dried black beans, soaked and rinsed (or 3-4 14-oz. cans black beans, drained and rinsed)
2 chipotles in adobo, minced
2 tsp. Mexican oregano
10 cups low-sodium vegetable or chicken broth or water
kosher salt and freshly ground black pepper, to taste
1 2-1/4 lb. butternut squash, peeled, seeded, and cubed (about 3 cups cubed)
1/2 cup bulgur

sour cream
Pepper-jack cheese
red or green onion, diced
fresh cilantro, chopped
pickled jalapeno rings

DIRECTIONS
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. Add garlic; stir 1 minute. Sprinkle chili powder and coriander over; stir 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano. Add broth or 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 kosher salt and freshly ground black pepper. (Chili can be made up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm chili before continuing.)

2. 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, onion, cilantro, and pickled jalapeño rings.

Serves 8-10.

(Adapted from Bon Appetit)