Butternut Squash-Bulgur Chili
1 cup medium grain Bulgur Wheat
2 lbs. Butternut Squash, peeled and diced
1 tbsp Bertolli Classico Olive Oil
1 large yellow Onion, chopped
2 Carrots, peeled and diced
2 Garlic cloves, minced
2 tbsp Ancho Chile powder
1 tbsp Coriander
½ tsp ground Cinnamon
2 cups Vegetable stock
½ cup chopped Cilantro leaves and stems
Salt and freshly ground Black Pepper, to taste
- Combine the bulgur and 2 cups warm water. Let stand for 15 to 30 minutes.
- Heat a large stockpot and add next 5 ingredients. Cook for 10 minutes. Add next 4 ingredients, drain the bulgur and add, and stock.
- Bring to a simmer and let cook until thickened like a chili. Adjust seasoning.