by Paige Boger
1 ½ T olive oil
2 onions, chopped
8 garlic cloves, chopped
½ bunch chopped Fresh Cilantro
2 ½ T chili powder
1 T ground coriander or Cumin
2 14.5-ounce cans fire-roasted tomatoes
1 pound dried black beans, rinsed
3 chipotle chiles from canned chipotle chiles in adobo, minced
1 T Mexican oregano
1 T Eatwell Chipotle Chili Salt
3 C butternut squash cut into 1/2-inch cubes
1/2 cup quick-cooking bulgur or 1 C Pre-Cooked Eatwell Wheat Berries
Toppings of your choice: Sour cream, Spicy Monterey Jack cheese, Diced red onion, Chopped fresh cilantro, Pickled jalapeño rings
Heat oil in heavy large pot over medium-high heat. Add onions and cook until soft about 8 minutes. Add garlic & cilantro; 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 (Add some Bruce Smoked Chicken Broth!!!). 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 Eatwell Smoked Chili 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.
Stir squash and bulgur/cooked wheat berries 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.