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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	251.53 Kcal (1053 kJ)
Calories from fat	25.15 Kcal
		% Daily Value*
Total Fat	2.79g	4%
Cholesterol	1mg	0%
Sodium	133.54mg	6%
Potassium	1090.2mg	23%
Total Carbs	46.94g	16%
Sugars	4.69g	19%
Dietary Fiber	10.74g	43%
Protein	11.89g	24%
Vitamin C	25.6mg	43%
Vitamin A	1mg	34%
Iron	4mg	22%
Calcium	134.8mg	13%

Amount Per 100 g
Calories	92.96 Kcal (389 kJ)
Calories from fat	9.29 Kcal
		% Daily Value*
Total Fat	1.03g	4%
Cholesterol	0.37mg	0%
Sodium	49.35mg	6%
Potassium	402.91mg	23%
Total Carbs	17.35g	16%
Sugars	1.73g	19%
Dietary Fiber	3.97g	43%
Protein	4.39g	24%
Vitamin C	9.4mg	43%
Vitamin A	0.4mg	34%
Iron	1.5mg	22%
Calcium	49.8mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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