Black Bean Chili with Butternut Squash

Vegan & vegetarian friendly

We love the Fall Chili we make here at The Market because it’s full of hearty textures, like bulgur and creamy butternut squash, and a zingy sweet-spicy flavor. All while being fully Vegan and Vegetarian friendly :D This recipe is brought to you by our very own Chef Maria.

INGREDIENTS:

• ½c olive oil

• 2c yellow onion, chopped

• 2T garlic, minced

• 1c celery, chopped

• 1c carrots, cubed

• ½c red bell peppers, chopped

• ¾c green bell peppers, chopped

• 2T chili powder

• 1T ground coriander

• ½t ground cumin

• 2lb canned fire-roasted tomatoes with liquid

• 4lbs canned black beans 

• 3 chipotle peppers, blended with 3T adobo

• 2t dried oregano

• 6t Kosher salt divided in 2

• 4lb raw ½“ cubed butternut squash

• 2t black pepper, divided into 2

• 1c quick-cook bulgur

INSTRUCTIONS:

• Preheat oven to 400 degrees F.

• Toss the butternut squash with half of the oil, half of the salt and pepper. Roas for about 20 minutes until the squash is halfway cooked. Set aside.

• Heat oil in a heavy large pot over medium-high heat. Add onions, celery, carrots, and bell peppers and cook until soft and beginning to brown, stirring often, about 4 minutes.

• Add garlic; stir 1 minute.

• Sprinkle spices and herbs over; stir 1 minute.

• Stir in tomatoes with juice, beans with juice, and chipotles pure.  Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer, stirring occasionally.

• Season to taste with the rest of the salt and freshly ground black pepper. Stir squash and bulgur into chili. Simmer uncovered over medium-low heat until squash and bulgur are tender, about 20 minutes. 

• Garnish with sour cream, cheddar cheese, and pickling jalapeños.