Veggie Chili
- Ready In:
- 35mins
- Ingredients:
- 14
- Yields:
-
6 cups of chili
- Serves:
- 6
ingredients
- 5 1⁄2 cups water
- 3⁄4 cup Bulgar wheat
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 cup red pepper
- 2 tablespoons sodium-free chili powder
- 2 teaspoons minced garlic
- 2 teaspoons ground cumin
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can 100% pumpkin puree
- 1 medium zucchini, diced
- 1 cup frozen corn
- 1 (15 1/2 ounce) can low-sodium black beans, rinsed
- 1⁄2 cup chopped fresh cilantro
directions
- Put 3 cups of the water and the bulgur in a medium microwave-safe bowl. Cover and microwave on high until bulgur is tender, about 15 minutes.
- Meanwhile, heat oil in a large nonstick skillet. Add onion and pepper; sauté 5 minutes. Add chili powder, garlic and cumin; sauté until fragrant.
- Add remaining 2 1/2 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.
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