Black Bean Chili with Butternut Squash

Name: Black Bean Chili with Butternut Squash
Total time: 2 h 30 min
Yield: 8 servings
Ingredients: 1½ tablespoons olive oil; 2 whole onions; 8 cloves garlic; 2½ tablespoons chili powder; 1 tablespoon ground coriander; 2 cans fire-roasted tomatoes; 1 pound dried black beans; 2 whole chipotle chiles; 2 teaspoons dried oregano; to taste kosher salt; 1 whole butternut squash; ½ cup quick-cooking bulgur; to serve sour cream; to serve hot pepper; to serve Monterey jack cheese; to serve red onion; to serve cilantro; to serve pickled jalapeños; ingredient info

A hearty vegetarian chili combining tender black beans and butternut squash with smoky chipotle peppers and warming spices. Bulgur adds extra texture and substance to this flavorful Mexican-inspired dish.

8 servings

2 hr 30 min

Published October 4, 2025

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Ingredients

•1½ tablespoons olive oil
•2 whole onions
•8 cloves garlic
•2½ tablespoons chili powder
•1 tablespoon ground coriander
•2 cans fire-roasted tomatoes
•1 pound dried black beans
•2 whole chipotle chiles
•2 teaspoons dried oregano
•to taste kosher salt
•1 whole butternut squash
•½ cup quick-cooking bulgur
•to serve sour cream
•to serve hot pepper
•to serve Monterey jack cheese
•to serve red onion
•to serve cilantro
•to serve pickled jalapeños
•ingredient info

Cooking Instructions

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 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. 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.
120 min
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, red onion, cilantro, and pickled jalapeño rings.
30 min

Ingredients

•1½ tablespoons olive oil

•2 whole onions

•8 cloves garlic

•2½ tablespoons chili powder

•1 tablespoon ground coriander

•2 cans fire-roasted tomatoes

•1 pound dried black beans

•2 whole chipotle chiles

•2 teaspoons dried oregano

•to taste kosher salt

•1 whole butternut squash

•½ cup quick-cooking bulgur

•to serve sour cream

•to serve hot pepper

•to serve Monterey jack cheese

•to serve red onion

•to serve cilantro

•to serve pickled jalapeños

•ingredient info

Cooking Instructions

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. 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.

120 min

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.

30 min