Recipe: Tex Mex Butternut Stew

Think vegetarian tonight with this hearty stew that combines chick-peas and squash from the Wellness Kitchen.

Yield: 4 servings

1/2 cup bulgur

1 cup boiling water

1 tablespoon water

1 tablespoon olive oil

1 large onion, cut into 1/2-inch chunks

3 cloves of garlic

2 red bell peppers, cut into 1/2-inch squares

1 pound butternut squash or sweet potato, cut into 1/2-inch cubes

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon cinnamon

1/2 teaspoon salt

1 3/4 cup canned chick peas, rinsed and drained

1 can diced tomatoes

In a small heatproof bowl, combine the bulgur and boiling water. Set aside to soak while you prepare the rest of the stew.

In a nonstick Dutch oven or large saucepan, heat the oil over medium heat. Add the onion and garlic, and cook, stirring, until the onion is soft, about 7 minutes.

Add the bell peppers and cook, stirring, until the peppers are crisp-tender, about 5 minutes.

Add the butternut squash and cook, stirring, until the squash begins to soften, about 4 minutes.

Add the chili powder, cumin, cinnamon and salt, stirring to combine. Add the chick-peas and the tomatoes and their juice, and bring to a boil.

Drain the bulgur and add to the pan. Reduce to a simmer, cover and cook until the squash is tender, this chili is slightly thickened and the flavors are blended, about 7 minutes.

-- Emily Simnitt