Warm up with this yummy vegetable chili.

Ingredients:
  • 2 tablespoons olive oil 
  • 1 onion, chopped 
  • 2 carrots, chopped 
  • 1 small butternut squash, peeled, seeded, diced 
  • 1 red bell pepper, seeded, chopped 
  • 4-6 jalapenos or chiles, seeded, minced  
  • 1 28-ounce can crushed tomatoes 
  • 4 cups water or vegetable broth 
  • 2 15-ounce cans black beans, rinsed, drained 
  • 2 15-ounce cans kidney beans, rinsed, drained 
  • ½ cup bulgur wheat 
  • 2 tablespoons red wine or apple cider vinegar 
  • 5 garlic cloves, minced 
  • 2 tablespoons chili powder 
  • 1 ½ teaspoons ground cumin 
  • 1 ½ teaspoons ground coriander 
  • ½ teaspoon ground cinnamon 
Directions:
  1. Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. 
  2. Add onion, carrots, butternut squash, red bell pepper, peppers and garlic. 
  3. Sauté until onion, carrots, and squash are almost tender, about 6 minutes. 
  4. Add tomatoes, water or broth, beans, bulgur, vinegar, and spices. Bring to boil. 
  5. Reduce heat to medium-high and cook, uncovered, until bulgur is tender and mixture thickens, stirring often, about 25 minutes 
  6. Enjoy! You can finish with topping of avocado, shredded cheese or your other chili topping favorites!
TIP:

You can use pre-cut of frozen butternut squash to save some time.  

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