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
- -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.