American·vegan·medium

Butternut Squash and Black Bean Chili with Bulgar

Name: Butternut Squash and Black Bean Chili with Bulgar
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.0 TB ancho chili powder; 0.5 cup bulgur; 1.0 butternut squash; 2.0 TB chipotle chiles in adobo sauce; 2.0 cups black beans; 14.0 oz tomatoes; 1.0 tablespoon garlic; 1.0 tsp ground coriander; 1.0 tsp ground cumin; 1.0 TB olive oil; 1.0 tsp mexican oregano; 1.0 onion; 6.0 servings salt and pepper; 2.0 cups vegetable stock

This vibrant Butternut Squash and Black Bean Chili with Bulgur balances smoky, earthy depth from chipotle and ancho chiles with the natural sweetness of roasted squash and the hearty bite of bulgur. Each spoonful delivers a rich, slightly spicy broth, tender squash cubes, and the satisfying chew of black beans, all brightened by a final shower of fresh cilantro. It’s a vegan dish that packs serious flavor and texture without relying on meat, making it a cozy, nourishing centerpiece for chilly evenings. Worth the simmering time for its bold layers and the way the spices meld into something deeply comforting.

60 min(prep 15 + cook 45)

6 servings

320 kcal

4.4

Ingredients

Nutrition

320 kcalper serving

Protein14g14%

Carbs60g59%

Fat5g5%

Fiber15g15%

Sugar7g7%

Directions

1
Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
2
Add minced garlic, ancho chili powder, ground cumin, ground coriander, and Mexican oregano. Stir for 1 minute until fragrant.
3
Stir in the chipotle chiles in adobo sauce, then add the cubed butternut squash. Cook for 5 minutes, stirring occasionally.
4
Add the vegetable stock, diced tomatoes (with their juices), and drained black beans. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
5
Stir in the bulgur wheat. Cover and simmer for 15-20 minutes, until the bulgur is tender and the squash is easily pierced with a fork.
6
Season with salt and pepper to taste. If the chili is too thick, add a little water or stock to reach desired consistency.
7
Serve hot, optionally topped with avocado, cilantro, or a dollop of sour cream.

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