How to Cook Ayocote Negro and Butternut Squash Chili

Ayocote Negros (Black Runner Beans) are large, hearty beans that pair deliciously with the smoky Guajillo and chiles in adobo in this recipe. Butternut squash provides a nice balance to the heat.

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How to Cook Ayocote Negro and Butternut Squash Chili Recipe
18 Steps
Ingredients
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1
Gather your ingredients. I soaked and cooked the dried beans beforehand.

Gather your ingredients. I soaked and cooked the dried beans beforehand.

2
Peel, seed and dice the squash. The dice should be so rather small, about 1/2 inch cubes.

Peel, seed and dice the squash. The dice should be so rather small, about 1/2 inch cubes.

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3
Chop the onions.

Chop the onions.

4
Heat a bit of olive oil in a large heavy pot. Add the chopped onion and cook until soft and beginning to brown.

Heat a bit of olive oil in a large heavy pot. Add the chopped onion and cook until soft and beginning to brown.

5
Meanwhile, prep the garlic by removing the germ. Then either mince, or run through a garlic press.

Meanwhile, prep the garlic by removing the germ. Then either mince, or run through a garlic press.

6
Add the garlic to the pot.

Add the garlic to the pot.

7
Add 2 tablespoons of chili powder.  I am using a mix of 1 tablespoon Guajillo and 1 tablespoon Ancho. If you don't like things very spicy, you might want to start with a single tablespoon.

Add 2 tablespoons of chili powder. I am using a mix of 1 tablespoon Guajillo and 1 tablespoon Ancho. If you don't like things very spicy, you might want to start with a single tablespoon.

8
Add 1 tablespoon of ground coriander.

Add 1 tablespoon of ground coriander.

9
Add a teaspoon or two of dried epazote.

Add a teaspoon or two of dried epazote.

10
Add the fire roasted tomatoes.

Add the fire roasted tomatoes.

11
I cooked the beans the night before, and stored them in their liquid. These beans are Ayocote Negros (Black Runner Beans) from Rancho Gordo (the best bean producer ever, in my humble opinion :)

I cooked the beans the night before, and stored them in their liquid. These beans are Ayocote Negros (Black Runner Beans) from Rancho Gordo (the best bean producer ever, in my humble opinion :)

12
Add the beans and their cooking liquid.

Add the beans and their cooking liquid.

13
Add the chopped chipotle chilies in adobo. Tip: since you only need 1 or 2,  and they come in a larger can, you can store unused portions in an air-tight container for a month or freeze for longer.

Add the chopped chipotle chilies in adobo. Tip: since you only need 1 or 2, and they come in a larger can, you can store unused portions in an air-tight container for a month or freeze for longer.

14
Add the butternut squash.

Add the butternut squash.

15
Add 1/2 cup of bulger. If the liquid does not cover all the squash, add enough water to cover.

Add 1/2 cup of bulger. If the liquid does not cover all the squash, add enough water to cover.

16
Bring the chili to a boil.

Bring the chili to a boil.

17
Simmer, uncovered,  until the squash is soft and the bulgur is cooked (about 20-30 minutes). Then taste and adjust seasoning, adding salt and pepper if necessary.

Simmer, uncovered, until the squash is soft and the bulgur is cooked (about 20-30 minutes). Then taste and adjust seasoning, adding salt and pepper if necessary.

18
Garnish (I am using plain greek yogurt, red onion and avocado) and serve. Recipe adapted from Bon Appétit.

Garnish (I am using plain greek yogurt, red onion and avocado) and serve. Recipe adapted from Bon Appétit.

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