Butternut Squash and Black Bean Chili with Bulgar

Elements:

• 1 TB Ancho Chili Powder
• 1/2 cup Bulgur
• 1 Medium dimension Butternut Squash, Peeled, seeds removed & medium diced
• two TB Chipotle Chiles in Adobo Sauce, chopped
• two cups Black Beans, cooked
• 14 oz can Fireplace Roasted Tomatoes, Diced
• one tablespoon garlic
• 1 tsp floor Coriander
• one tsp floor Cumin
• one TB Olive Oil
• 1 tsp dried Mexican Oregano
• 1 Purple Onion, chopped
• Salt and pepper to flavor
• 2 cups Vegetable Stock

Directions:

1. -In a big pot, warm the olive oil above a medium flame. Increase the onion, garlic, chili powder, cumin, coriander & oregano. Sweat right up until the onions get started the look translucent.
2. Incorporate the black beans, chipotle chiles, butternut squash, tomato and vegetable stock. Year with salt and pepper. Carry the mixture to a simmer and insert the bulgar. Permit the chili to cook dinner about 30-40 minutes right up until the squash is tender and the bulgar to soft. Garnish with your favorite toppings.