This recipe comes from our church when we lived in upstate New York. Be sure to use a very large pot because it makes a huge portion of chili. I like to share it with friends, serve to guests or freeze for a night I don’t have time to cook. The chili is delicious with a slightly sweeter taste than traditional chili because of the pumpkin.
The health benefits of this chili is excellent with the vegetables and bulgur wheat. My husband and kids love this recipe. I serve it with a selection of toppings: cheese, oyster crackers, green onion and sour cream.
In a large saucepan sauté for 5 minutes:
4 teaspoons olive oil
2 cups chopped onion
2 cups chopped red pepper
4 Tablespoons chili powder (more or less to taste)
4 cloves garlic, pressed
4 teaspoons cumin
Sauté until fragrant
3 cups vegetable broth (can add more later if needed)
2 28-ounce cans crushed tomatoes
2 15 oz cans pumpkin
1 small bag white kernel frozen corn
2 diced zucchini squash
Bring to a boil. Reduce heat and simmer for 10 minutes.
1 ½ cups bulgur wheat
Cook on low until ready to eat.