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Ingredients
- 4 C water
- 28 oz crushed tomatoes
- 32 oz cooked pinto beans
- 16 oz cooked pumpkin
- 1 C chopped onion
- 1 C chopped bell pepper
- 2/3 C bulgur wheat
- 4 oz chopped green chilies
- 2-1/2 T chili powder
- 1 t ground cumin
- 1 t minced garlic
- 1 t salt
- Sour cream
- Grated cheese
- Sliced green onion
Instructions
- Mix all ingredients except last three in a 4-quart pot.
- Bring to a boil. Reduce heat and simmer, uncovered, 35 minutes until bulgar is tender.
- Serve with last three ingredients as garnishes.
Notes
Modified from Slow Cooker Cilantro Lime Chicken by ltlmsmfft
This made-from-scratch chili is simple, inexpensive, and very healthy. It's even vegan! The bulgar thickens it up and adds texture. Use fat free greek yogurt and just a sprinkle of low-fat cheese and this vitamin-packed chili is so soothing.
Alison Moore Smith is a 61-year-old entrepreneur who graduated from BYU in 1987. She has been (very happily) married to Samuel M. Smith for 40 years. They are parents of six incredible children and grandparents to two astounding grandsons. She is the author of The 7 Success Habits of Homeschoolers.
We tried your recipe last night. Sounds kind of weird but it was the best chili I’ve ever made. Best of all it was healthy and easy, too. Good!
Never had chili with pumpkin. Is it overpowering? And what is bulgar?
No, cherritown. You can’t really taste it distinctly, but it gives it a rich color. Bulgars are an ancient group of people from Central Asia. 🙂 But bulgur is a product made from cracked wheat. It give the chili a texture much like meat and adds thickness.