Black Bean Chilli with Butternut Squash

Ingredients for Black Bean Chilli with Butternut Squash

• 1 1/2 tablespoons olive oil

• 2 onions, chopped

• 8 garlic cloves, chopped

• 2 1/2 chilli powder

• 1 tablespoon ground coriander

• 2 14.140g cans fire-roasted tomatoes

• 450g dried black beans, rinsed

• 2 chipotle chillies from canned chipotle chillies in adobo, minced

• 2 teaspoons dried oregano (preferably Mexican)

• Coarse kosher salt

• 1 1.0kg butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 725ml )

• 120ml quick-cooking bulgur

• Soured cream

• Coarsely grated hot pepper

• Monterey jack cheese

• Diced red onion chopped

• Fresh coriander

• Pickled jalapeño rings

• Ingredient info: Chipotle chillies in adobo can be found at some super markets and at Latin markets. Look for bulgur at super markets and natural foods stores.

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 chilli powder and coriander over; stir 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano. Add 2400ml 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: Chilli can be made up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm chilli before continuing.

Stir squash and bulgur into chilli. Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes. Season to taste with salt and pepper. Divide chilli among bowls. Serve with soured cream, cheese, red onion, coriander, and pickled jalapeño rings.

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