Pumpkin Vegetarian Chili Recipe
Recipe created by Rachel Mount
Oprah.com | From the October 2011 issue of
O, The Oprah Magazine
A nutritional powerhouse, this squash belongs on your plate, not just your front porch.
Invite the neighbors over for a pot of spicy vegetarian chili.
2 Tbsp. canola oil
2 cloves garlic, chopped
1 onion, chopped
1 (15-ounce) can crushed tomatoes
1 (15-ounce) can kidney beans, drained
1 (15-ounce) can pumpkin puree
1 red bell pepper, chopped
1 cup uncooked bulgur
2 serrano chili peppers, chopped (seeded if you prefer less heat)
2 cups frozen corn
1 Tbsp. chili powder
1 tsp. cumin
1 tsp. cinnamon
1 tsp. salt, plus more to taste
Heat oil in a large pot over medium-high heat. Add garlic and onions and sauté until soft, about 4 minutes.
Add all other ingredients, plus 4 cups water, and stir to combine. Bring to a boil, then reduce heat to medium-low and simmer for about 30 minutes, until bulgur is soft. Serve immediately.
Printed from Oprah.com on Thursday, December 12, 2013
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