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.

• Ready In: 35 mins
• Yields: 1 large pot chili

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.