Recipe: Black Bean Chili with Butternut Squash

1 1/2 tbsp olive oil

2 onions, chopped

8 garlic cloves, chopped

2 1/2 tbsp chili powder

1 tbsp ground coriander

2 14.5-ounce cans fire-roasted tomatoes

1 lb dried black beans, rinsed

2 canned chipotle chiles

2 tsp dried oregano (preferably Mexican)

Coarse kosher salt

1 2 1/4-lb 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 jalapeño rings

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 chili powder and coriander over; stir 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano.

Add 10 cups 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: 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 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. Serve with sour cream, cheese, red onion, cilantro, and pickled jalapeño rings.

Tom Firth's Suggested Pairings

Trimbach 2009 Riesling

Chateau St. Jean 2009 Fumé Blanc

Sokol Blosser 2009 Pinot Gris

Recipe: Jeanne Kelley, Bon Appétit, February 2011