Recipe by Sara Forte
Start to Finish: 35 minutes
2 tbsp. avocado or olive oil
6 scallions, sliced, dark-green parts reserved for garnish
1 red bell pepper, seeded and chopped
3 cloves garlic, finely chopped
1/2 small butternut squash, peeled and chopped (about 3 cups)
2 cups vegetable stock
1 can (about 15 oz.) black beans, rinsed
1 can (about 14.5 oz.) diced fire-roasted tomatoes
1/3 cup bulgur
2 tbsp. chili powder
1 tbsp. finely chopped chipotle pepper in adobo sauce
Sour cream, for garnish
1. In a large pot or Dutch oven, heat the oil over medium. Add the white and light-green scallion parts, the bell pepper, and garlic. Cook, stirring often, until the vegetables start to soften, about 5 minutes. Stir in the squash, stock, beans, tomatoes with juices, bulgur, chili powder, and chipotle pepper. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until the squash and bulgur are tender, 25 to 30 minutes.
2. Divide the chili among bowls. Garnish with sour cream and the dark-green scallion parts.