 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
I was in the mood for chili but did not have any meat so I just used the veggies that were in my garden that were ripe and had to be used I found a can of pumpkin in the cupboard and out that in there to it made it so smooth to. Read more . We love this better than the meat chili served with cornmeal muffins. Ingredients:
5-1/2 cups water |
3/4 cup bulgur wheat |
2 tsp. oil |
1 cup each chopped onion and red bell pepper |
2 tbsp. chili powder |
2 tsp each minced garlic and ground cumin |
1 can (28-oz.) crushed tomatoes |
1 can (15-oz.) 100% pure pumpkin |
1 medium zucchini, diced |
1 cup corn |
1 can 15.5 )z.) black beans, rinsed |
1/2 cup chopped cilantro |
cheddar cheese shredded |
sour cream |
Directions:
1. Put 3 cups of the water and the bulgur in a medium microwave safe bowl.
2. Cover and microwave on high until bulgur is tender, about 15 minutes.
3. Meanwhile heat oil in a large nonstick skillet.
4. Add onion and pepper, sauté 5 minutes.
5. Add chili powder, garlic and cumin powder, sauté until fragrant.
6. Add remaining 2-1/2 cups water, the tomatoes, pumpkin, zucchini and corn, bring to a boil over medium-high heat.
7. Reduce the heat and simmer 10 minutes, stirring occasionally until vegetables are tender.
8. Stir in beans and bulgur, heat through.
9. Remove from heat and stir in cilantro.
10. Top with cheddar cheese and sour cream.
|
|