Butternut Squash and Black Bean Chili with Bulgar
You can never have too many hor d'oeuvre recipes, so give Butternut Squash and Black Bean Chili with Bulgar a try.
- Servings: 6
- Total cooking time:
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.
