Butternut Squash and Black Bean Chili with Bulgar

Butternut Squash and Black Bean Chili with Bulgar

Butternut Squash and Black Bean Chili with Bulgar

45 minutes

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Details
  • Servings:   6
  • Vegan:   True
  • Dairy-Free:   True
  • Weight Watchers:   4 Points
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Cuisine
  • American
  • soup
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 1 TB Ancho Chili Powder
  • 1/2 cup Bulgur
  • 1 Medium size Butternut Squash, Peeled, seeds removed & medium diced
  • 2 TB Chipotle Chiles in Adobo Sauce, chopped
  • 2 cups Black Beans, cooked
  • 14 oz can Fire Roasted Tomatoes, Diced
  • 1 tablespoon garlic
  • 1 tsp ground Coriander
  • 1 tsp ground Cumin
  • 1 TB Olive Oil
  • 1 tsp dried Mexican Oregano
  • 1 Red Onion, chopped
  • Salt and pepper to taste
  • 2 cups Vegetable Stock
Instructions

-In a large pot, heat the olive oil over a medium-high flame.

Add the onion, garlic, chili powder, cumin, coriander & oregano. Sweat until the onions begin the turn translucent.-

Add 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.

Garnish with your favorite toppings.

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