Black Bean Chili with Butternut Squash and Bulgur

Makes 4-5 servings

2 1/4 teaspoons extra-virgin olive oil

1 onion, chopped

5 cloves garlic, minced

1 tablespoon plus 1/2 teaspoon chili powder

1 1/2 teaspoons ground coriander

1 14-ounce can fire-roasted tomatoes and their juices

8 ounces dried black beans, rinsed

1 canned chipotle in adobo sauce, chopped

1 teaspoon dried oregano

Coarse kosher salt

1 1-pound butternut squash, peeled, seeded and cut into 1/2-inch pieces

1/2 cup quick cooking bulgurĀ 

Sour cream

Shredded cheese

Diced red onion

Chopped fresh cilantro

Pickled jalapeno rings

Heat the oil in a large dutch oven over medium heat. Add the onion and cook until soft and slightly brown, about 8 minutes. Add the garlic and cook for 1 minute.Add the chili powder and coriander and stir to combine. Cook for 1 mi nute. Stir in the tomatoes, beans, chipotle, and oregano. Add 5 cups of water. Bring to a boil. Reduce to a simmer over low heat and cover, with the lid slightly ajar. Cook for 2 to 3 hours or until the beans are tender.Season to taste with salt

Stir in the squash and bulgur. Cook, uncovered, over low heat until the squash is tender and the bulgur is cooked through. Season again with salt as needed. Top with sour cream, cheese, pickled jalapenos, red onions, and cilantro as desired.