Butternut Squash and Black Bean Chili with Bulgar

Name: Butternut Squash and Black Bean Chili with Bulgar
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Cuisine: American
Ingredients: 1 piece Ancho Chili Powder (1 TB Ancho Chili Powder); ½ cup Bulgur (1/2 cup Bulgur); 1 piece Butternut Squash (1 Medium size Butternut Squash, Peeled, seeds removed & medium diced); 2 pieces Chipotles (2 TB Chipotle Chiles in Adobo Sauce, chopped); 2 cup Black Beans (2 cups Black Beans, cooked); 14 oz Tomato (14 oz can Fire Roasted Tomatoes, Diced); 1 tbsp Garlic (1 tablespoon garlic); 1 tsp Ground coriander (1 tsp ground Coriander); 1 tsp Cumin Powder (1 tsp ground Cumin); 1 piece Olive Oil (1 TB Olive Oil); 1 tsp Dried Mexican Oregano (1 tsp dried Mexican Oregano); 1 piece Red Onion (1 Red Onion, chopped); 0 pieces Salt and Pepper (Salt and pepper to taste); 2 cup Vegetable Stock (2 cups Vegetable Stock)

60 minAmerican

Servings6

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Vegetarian
Vegan
Dairy Free
Pescatarian

Steps

1-In a large pot, heat the olive oil over a medium-high flame.
2Add the onion, garlic, chili powder, cumin, coriander & oregano. Sweat until the onions begin the turn translucent.-
3Add the black beans, chipotle chiles, butternut squash, tomato and vegetable stock. Season with salt and pepper. Bring the mixture to a simmer and add the bulgar. Allow the chili to cook about 30-40 minutes until the squash is tender and the bulgar to soft.
4Garnish with your favorite toppings.