Butternut Squash and Black Bean Chili

• 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

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.

Divide the chili among bowls. Garnish with sour cream and the dark-green scallion parts.

Serves: 4

VERDICT: I made this to use up some scallions and a sweet potato (which I subbed in for the butternut squash) and was surprised by how much I liked it.  The bulgur adds nice texture.