Butternut-Bulgur Chili - Forks Over Knives

Ingredients

• 4 lb. roma tomatoes, quartered
• 2 cups coarsely chopped onions
• 4 fresh poblano peppers, halved, stemmed, and seeded
• 1 fresh jalapeño chile, halved, stemmed, and seeded
• 6 cloves garlic, peeled
• 2 tablespoons apple cider vinegar
• 4 cups low-sodium vegetable broth
• 4 cups cubed butternut squash (½-inch cubes)
• 2 15-oz. cans no-salt-added pinto beans, rinsed and drained (3 cups)
• ¾ cup uncooked whole grain bulgur
• 2 teaspoons unsweetened cocoa powder
• 2 teaspoons chili powder
• 2 teaspoons dried oregano, crushed
• 1 teaspoon ground cumin
• Sea salt, to taste
• Freshly ground black pepper, to taste
• ¼ cup roasted pepitas
• Sliced scallions
• Chopped fresh cilantro