Smoky Black Bean Chili With Butternut Squash

• Smoky Chili Puree
• 8 ounces brewed coffee
• 3 chipotle chilies in adobo
• 4 tablespoons chili powder
• 1 tablespoon instant espresso powder
• Smoky Black Bean Chili with Butternut Squash
• 2 tablespoons olive oil
• 2 onions, chopped
• 8 cloves garlic, minced
• 1 recipe smoky chili puree
• 56 ounces diced tomatoes in puree
• 1 pound dry black beans, rinsed
• 2 teaspoons dried oregano
• 10 cups water
• 2 pounds butternut squash, peeled and cubed
• 1/2 cup bulgur wheat
• cheddar cheese, shredded
• sour cream
• pickled jalapeno pepper slices

1. Place all ingredients in a blender or food processor. Puree until smooth. Set aside.
2. In large stockpot, heat olive oil over medium heat. Add onions and saute for 8 to 10 minutes until translucent. Add garlic and cook 1-2 minutes until fragrant, stirring constantly. Add chili paste and stir to combine. Add tomatoes, beans, oregano, and water and stir to combine. Bring to a boil. Reduce heat and simmer with pot lid slightly ajar for 2 hours or until beans are tender.
3. Add butternut squash and bulgur wheat. Return mixture to a simmer and cook without lid for 30-45 minutes until squash is tender. Season to taste with salt and black pepper. Garnish with cheese, sour cream, and jalapeno and serve.

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Taken from food52.com/recipes/10183-smoky-black-bean-chili-with-butternut-squash (may not work)