Veggie Chili

veggie chili

Reposting this from an article I wrote for the Jewish Link back in December.  If you haven’t had the chance to try it, now is the time! It’s such a filling dinner, and perfect for the nine days!

5 ½ C. water

¾ C. cracked bulgur wheat

3 tsp. olive oil

1 C. diced yellow onion

1 C. diced red or orange bell pepper

2 Tbs. chili powder

2 frozen garlic cubes

2 tsp. ground cumin

1 can diced tomatoes (14 oz.)

1 can pumpkin puree (15 oz.)

1 medium zucchini, diced

1-2 C. frozen corn

2 cans black beans, rinsed (15.5 oz. each)

½ C. chopped cilantro

Accompaniment: shredded cheddar, sour cream, diced avocado, multi grain chips.  Stuff into a burrito with rice, or fill a taco!

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.)  Meanwhile, heat oil in a large pot (5-6 quarts).  Sautee onion and pepper about 5 minutes, then add chili powder, garlic and cumin.  Sautee another 2 minutes.  Add remaining 2 ½ cups water, tomatoes, pumpkin, zucchini and corn; bring to a boil over medium high heat.  Reduce to a summer for 10 minutes, stirring occasionally.  Add beans and bulgur, and heat through.  Stir in cilantro.  Ladle into individual bowls, and let everyone garnish as desired.  Enjoy!