Veggie Chili

• 5 12 cups water
• 34 cup Bulgar wheat
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 cup red pepper
• 2 tablespoons sodium-free chili powder
• 2 teaspoons minced garlic
• 2 teaspoons ground cumin
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can100% pumpkin puree
• 1 medium zucchini, diced
• 1 cup frozen corn
• 1 (15 1/2 ounce) can low-sodium black beans, rinsed
• 12 cup chopped fresh cilantro

1. Put 3 cups of the water and the bulgur in a medium microwave-safe bowl.
2. Cover and microwave on high until bulgur is tender, about 15 minutes.
3. Meanwhile, heat oil in a large nonstick skillet.
4. Add onion and pepper; saute 5 minutes.
5. Add chili powder, garlic and cumin; saute until fragrant.
6. Add remaining 2 1/2 cups water, the tomatoes, pumpkin, zucchini and corn; bring to a boil over medium-high heat.
7. Reduce heat and simmer 10 minutes, stirring occasionally, until vegetables are tender.
8. Stir in beans and bulgur; heat through.
9. Remove from heat and stir in cilantro.

water, bulgar wheat, olive oil, onion, red pepper, chili powder, garlic, ground cumin, tomatoes, pumpkin puree, zucchini, frozen corn, black beans, fresh cilantro

Taken from www.food.com/recipe/veggie-chili-302188 (may not work)