Veggie Chili

A great, filling vegetarian dish, which is chock full of veggies, and a huge hit with everyone. I know I say that about almost everything, but I only publish recipes that are liked by most! Try it and let me know what you think. It comes together very quickly, and the suggested accompaniments make it quite personalized.

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Veggie Chili

Yield: 6-8

Author: Rachel Berger

Ingredients

• 5 ½ cups water (Divided)
• ¾ cups cracked bulgur wheat
• 3 tablespoons olive oil
• 1 cup diced yellow onion
• 1 cup diced red or orange bell pepper
• 2 tablespoons chili powder
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 can diced tomatoes (14 oz.)
• 1 can pumpkin puree (15 oz.)
• 1 medium zucchini, diced
• 2 cups fresh frozen corn kernels
• 2 cans black beans, rinsed (15.5 oz. each)
• ½ cup chopped cilantro
• Accompaniment: shredded cheddar, sour cream, diced avocado, multi grain chips.

Instructions

1. Place 3 cups water and bulgur in a microwave-safe bowl. Cover loosely and microwave until bulgur is tender, about 15 minutes. (Be careful and watch because this can boil over.) Drain.
2. Meanwhile, heat oil in a large pot (5-6 quarts). Sauté the onion and pepper about 5 minutes, then add chili powder, garlic and cumin. Sauté another 2 minutes, then add remaining 2 ½ cups water, tomatoes (with liquid), pumpkin, zucchini and corn; bring to a boil over medium high heat.
3. Reduce to a simmer for 10 minutes, stirring occasionally. Add beans and bulgur, and heat through. Stir in cilantro.
4. Ladle into individual bowls, and let everyone garnish as desired with suggested accompaniments. Enjoy!