Butternut Squash And Black Bean Chili With Bulgar

• 1 tablespoon olive oil
• 1 red onion chopped
• 3 cloves garlic minced
• 1 tablespoon ancho chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon Mexican oregano dried
• 2 cups black beans cooked
• 2 tablespoons chipotle chiles in adobo sauce chopped
• 1 butternut squash Medium size, Peeled, seeds removed & medium diced
• 14 ounces fire roasted tomatoes Diced
• 2 cups vegetable stock
• 1/2 cup bulgar
• salt
• pepper

1. -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.
2. -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.

olive oil, red onion, garlic, ancho chili powder, ground cumin, ground coriander, oregano, black beans, chipotle chiles, butternut, tomatoes, vegetable stock, bulgar, salt, pepper

Taken from www.yummly.com/recipe/Butternut-Squash-and-Black-Bean-Chili-with-Bulgar-1649212 (may not work)