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Butternut Squash and Black Bean Chili with Bulgar
True Blue
30 minutes
4-6 servings
BeginnerThis chili is vegetarian but very filling and satisfying because of the addition of bulgar wheat. Don't forget to add your favorite toppings!
Total Steps
2
Ingredients
14
Tools Needed
6
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The Secret Kitchen CompanyIngredients
- 1 tablespoons Olive Oil
- 1 Red Onion, chopped
- 3 cloves Garlic, minced
- 1 tablespoons Ancho Chili Powder
- 1 teaspoons ground Cumin
- 1 teaspoons ground Coriander
- 1 teaspoons dried Mexican Oregano
- 2 cups Black Beans, cooked
- 2 tablespoons Chipotle Chiles in Adobo Sauce, chopped
- 1 Medium size Butternut Squash, Peeled, seeds removed & medium diced
- 1 14 ounce can Fire Roasted Tomatoes, Diced
- 2 cups Vegetable Stock
- 1/2 cup Bulgar
- Salt and Pepper
Instructions
1
Step 1
until the onions begin to turn translucent
In a large pot, heat the olive oil over a medium-high flame. Add the onion, garlic, chili powder, cumin, coriander and oregano. Sweat until the onions begin to turn translucent.
2
Step 2
30-40 minutes
Add the black beans, chipotle chiles, butternut squash, fire roasted tomatoes and vegetable stock. Season with salt and pepper. Bring the mixture to a simmer and add the bulgar. Allow the chili to cook until the squash is tender and the bulgar is soft. Garnish with your favorite toppings.
Tools & Equipment
Cutting board
Knife
Measuring spoons
Measuring cups
Large pot
Stirring spoon