Butternut-bulgur chili
9
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 1 • Difficulty: Easy
To pull this dish together even more quickly, pick up precut butternut squash in the produce section at the grocery store. Sometimes the pieces are large, so you’ll need to cut them into a smaller dice, but it’s still a big time saver. When you need only a small amount of chopped onion as you do in this dish, mince the whole onion. Place the remaining onion in a small zip-close plastic bag and pop it into the freezer to use another time.
Ingredients
Olive oil
1 tsp
Bell pepper(s)
0.5 cup(s)
Uncooked onion(s)
0.333 cup(s), chopped
Garlic
1 small clove(s)
Chili powder
1.5 tsp
Paprika
0.5 tsp
Uncooked butternut squash
1 cup(s)
Canned crushed tomatoes
0.75 cup(s)
Vegetable broth
0.667 cup(s)
Uncooked bulgur
0.25 cup(s)
Cilantro
2 Tbsp
Instructions
1
In small saucepan over medium heat, warm oil. Add bell pepper and onion; cook, stirring occasionally, until softened, about 5 minutes.
2
Add garlic, chili powder, and paprika. Cook, stirring constantly, until fragrant, about 1 minute.
3
Add squash, tomatoes, broth, and bulgur; bring to boil. Reduce heat and cover. Simmer, stirring occasionally, until vegetables and bulgur are tender, about 10 minutes. Remove from heat; stir in cilantro.
4
Serving size: about 2 cups
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