Good-for-You Chili

by Alison Moore Smith on November 9, 2010

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 sour cream and just a sprinkle of low-fat cheese and this vitamin-packed chili is so soothing.

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

Garnishes

Sour cream
Grated cheese
Sliced green onion

Directions

Mix all ingredients in a 4-quart pot.
Bring to a boil. Reduce heat and simmer, uncovered, 35 minutes until bulgar is tender.
Serve with garnishes.

Recipe source: unknown

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Alison Moore Smith

I have been married to my best friend, Dr. Samuel M. Smith, for nearly 28 years. I am the mom of six amazing kids, ages 9–25. We homeschool, play games, sing, dance, code, debate, and consume any form of chocolate.

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{ 3 comments… add one }

Morriesundays November 11, 2010 at 9:40 am

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!

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Cherritown November 12, 2010 at 4:38 pm

Never had chili with pumpkin. Is it overpowering? And what is bulgar?

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Alison Moore Smith November 12, 2010 at 4:50 pm

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.

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