Delicious Vegetarian Chili |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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My sister-in-law shared this recipe with me. The pumpkin and bulgar give it a thick, meaty taste. It's also very easy to make. I always freeze leftovers for another night. Ingredients:
4 cups water or 4 cups broth |
1 (28 ounce) can crushed tomatoes |
2 (16 ounce) cans pinto beans or 2 (16 ounce) cans red kidney beans, rinsed and drained |
1 (16 ounce) can pumpkin |
1 cup chopped red bell pepper |
1 cup chopped onion |
2/3 cup uncooked bulgar wheat |
1 (4 ounce) can diced green chilies |
2 1/2 tablespoons chili powder |
1 teaspoon ground cumin |
1 teaspoon minced garlic |
1 teaspoon salt |
Directions:
1. Put all ingredients in soup pot.
2. Bring to a boil, reduce heat and simmer, uncovered, for 30-35 minutes, until bulgur is tender.
3. Garnish with sour cream, yogurt, shredded cheddar cheese, or sliced scallions.
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