Name: Black Bean Chili with Butternut Squash
Cook time: 1 hour
Total time: 3 hours 30 minutes (includes simmering and cooling)
Yield: Makes 10 servings
Ingredients: 1 1/2 tablespoons olive oil; 2 onions, chopped; 8 garlic cloves, chopped; 2 1/2 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; 1 2 1/4-pound butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups); 1/2 cup quick-cooking bulgur; Sour cream; Coarsely grated hot pepper; Monterey jack cheese; Diced red onion chopped; Fresh cilantro; Pickled jalapeño rings; Ingredient info: Chipotle chiles in adobo can be found at some super markets and at Latin markets. Look for bulgur at super markets and natural foods stores.

Image may contain Plant Food Vegetable Bean Produce and Lentil

Photo by Marcus Nilsson

Home turf: California
Local flavor: In health-conscious California, chili is as likely to be made without meat as it is with it. No self-respecting Texan would sign off on chili with beans, squash, and bulgur—but this lean, mean dish is as delicious as it is healthful.
Make it a meal: continue the Cali fantasy with whole grain bread, an arugula salad with mushrooms and garlicky vinaigrette, and Sierra Nevada Pale Ale (California, $8 per six-pack).

Recipe notes

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