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Black Bean Chili with Butternut Squash

Black Bean Chili with Butternut Squash Recipe

  • 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 jalapeo 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.
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