Veggie Chili Recipe
A very easy and heart healthy recipe to prepare vegetarian version of the ever famous chili, using bulgur wheat and canned pumpkin pure.
Ingredients
- 5 Cups Water
- ½ Cup Bulgur Wheat
- 2 Teaspoon Olive Oil
- ½ Cup Chopped Onion
- ½ Cup Chopped Red Pepper
- 1 Tablespoon Or As Per Taste Chili Powder
- 1 Teaspoon Minced Garlic
- 1 Teaspoon Ground Cumin
- 1 Cup Crushed Tomatoes
- 1 Cup Pumpkin Puree (Canned)
- 1 Diced Medium Zucchini
- ½ Cup Frozen Corn
- 1 Cup Drained And Rinsed Black Beans (Canned)
- ¼ Cup Chopped Cilantro
Instructions
- Put 3 cups of the water and bulgur in a medium microwave-safe bowl. Cover and microwave on high until bulgur is tender, about 13 minutes.
- Meanwhile, heat oil in a large nonstick skillet. Add onion and pepper; saute 5 minutes.
- Add chili powder, garlic and cumin; saute until fragrant.
- Add remaining 2 cups water, the tomatoes, pumpkin, zucchini and corn; bring to a boil over medium-high heat.
- Reduce heat and simmer 10 minutes, stirring occasionally, until vegetables are tender.
- Stir in beans and bulgur; heat through.
- Remove from heat and stir in cilantro.
Notes
- My husband loved the chili. The only thing I didn't like was the flavor of the red pepper. I will be trying it without the red pepper next time.
