Delicious Vegetarian Chili

"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."
 
Download
photo by White Rose Child photo by White Rose Child
photo by White Rose Child
Ready In:
35mins
Ingredients:
12
Yields:
1 large pot chili
Advertisement

ingredients

Advertisement

directions

  • Put all ingredients in soup pot.
  • Bring to a boil, reduce heat and simmer, uncovered, for 30-35 minutes, until bulgur is tender.
  • Garnish with sour cream, yogurt, shredded cheddar cheese, or sliced scallions.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Made this last night for the kids. Used one raw chili pepper instead of the canned. Added a dollop of Sour Cream, it was amazing. Biggest complaint was that I should have doubled the recipe (big eaters here). Exactly the way I like recipes, easy to follow, easy to make and easy to clean up (no left overs). Thanks for sharing.
     
  2. This is a fab chilil! So easy to make and tasty, as well as healthy! I like how the pumpkin made it a little more vegetable-y, balancing and slightly toning down the heat. Will make again! Thanks!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes