Black Bean Chili with Butternut Squash

Ingredients

• 2.3 pound butternut squash peeled seeded cut into 1/2-inch cubes ( 3 cups)
• 2  chili powder 
• 2  chipotles in adobo canned minced
• 10 servings kosher salt 
• 1 pound black beans dried rinsed
• 29 ounce canned tomatoes canned
• 10 servings cilantro leaves fresh
• 8  garlic clove chopped
• 1 tablespoon ground coriander 
• 10 servings jalapeno 
• 10 servings monterrey jack cheese 
• 1.5 tablespoons olive oil 
• 2  onion chopped
• 2 teaspoons oregano dried (preferably Mexican)
• 10 servings pepper flakes hot grated
• 0.5 cup oats 
• 10 servings onion diced red chopped
• 10 servings cream sour

Equipment

• bowl
• pot

Directions

1. Heat oil in heavy large pot over medium-high heat.
2. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes.
3. Add garlic; stir 1 minute.
4. Sprinkle chili powder and coriander over; stir 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano.
5. 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 dependingon 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.
6. 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.
7. Serve with sour cream, cheese, red onion, cilantro, and pickled jalapeño rings.