Moroccan Spiced Vegetable Chili

By Julie Hession, 2010 winner of the Aetna Healthy Food Fight.

Ann: Hearty and also great over rice.

Ingredients

2 T olive oil
1 medium red onion, peeled and chopped
2 medium carrots, peeled and chopped
1 large red sweet pepper, seeded and chopped
4 cloves garlic, peeled and minced
1 jalapeno pepper, seeded and minced
3 c peeled butternut squash, cut into 1/2-inch pieces
1 T cumin
1 T coriander
1 T chili powder
1 1/2 t cinnamon
1 28-oz can crushed tomatoes
3 c water
3 15-oz cans garbonzo beans, rinced and drained
2/3 c uncooked bulgur
cilantro
plain Greek yogurt

1. In a 5-quart Dutch oven heat oil over medium-high heat. Add next five ingredients; cook, stirring frequently until carrots are tender, about 6 minutes. Add butternut squash and spices; cook and stir for 1 minute.

2. Add the undrained tomatoes, water, beans and bulgur, bring to a boil, stirring frequently. Reduce heat. Cover; cook 20 minutes or until bulgur and butternut squash are tender, stirring frequently. Ladle chili into bowls and top with cilantro and yogurt, if desired.

Makes 6 servings.