Thanks to my blogging/read along friend Amy of My Friend Amy for once again hosting the Fall Festival Recipe Exchange. Last year I submitted pumpkin french toast and pumpkin soup. This year, it is my famous pumpkin vegan chili! I make this all through the fall and winter, but it is ALWAYS served on Halloween night accompanied by corn bread and orange jello. You can easily make it carnivorous by using ground beef, but the bulgur gives it a rich, earthy, flavor.
Pumpkin Vegan Chili
1 cup bulgur wheat
2 tsp olive oil
1 cup each chopped onion and red pepper
1 package of chili seasoning of your choice (I use William's chili seasoning)
2 1/2 cups water (or more if necessary)
1 can (28 oz) crushed tomatoes
1 can (15 oz) 100% pure pumpkin
1 medium zucchini, shredded
1 cup frozen corn
1 can (15.5 oz) low-sodium black beans, drained and rinsed
1/2 cup chopped cilantro
Accompaniments: cheddar cheese, sour cream, jalapenos
1. Prepare bulgur according to package directions. 2. Meanwhile, heat oil in a large nonstick skillet. Add onion and pepper; sauté 5 minutes. Add chili seasoning; sauté until fragrant. 3. Add 2 1/2 cups water, the tomatoes, pumpkin, zucchini; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes, stirring occasionally, until vegetables are tender.4. Stir in beans, corn and bulgur; heat through. Remove from heat and stir in cilantro.