Pumpkin Veggie Chili

  in Recipes, Soups and Stews, Vegan, Vegetarian

Serves 6

1/2 cup bulgur
1 tablespoon extra virgin olive oil
4 cups vegetable or chicken broth
1 red onion, chopped
1 green pepper, chopped
1 tablespoon chili powder
1 teaspoon garlic powder
2 teaspoons cumin
1 28-oz can diced tomatoes
1 15-oz can pumpkin puree
1 cup corn
1 15-oz can black beans, rinsed, drained
Sea salt
Fresh cilantro, chopped

  1. In a large saucepan, heat the oil over medium heat and add the onion and peppers; season with salt and sauté about 5 minutes. Add the spices and garlic and sauté 2 more minutes. Add the broth and bulgur and bring to a boil. Reduce heat and simmer 10 minutes.
  2. Add the tomatoes, pumpkin, corn, and beans, and return to a boil. Season generously with salt. Reduce heat and simmer, stirring occasionally, about 15 minutes or until the veggies are tender. Turn off heat and stir in the cilantro.