Pumpkin-Millet OR Bulgur Vegetarian Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 2-pound sugar pumpkin1 large yellow onion1 TBL olive oil2 cloves of garlic1 can of whole tomatoes (or 6 roma, diced)2 cups bulgur (or use 1.5 cups already cooked millet)1/2 teas cinnamon2 TB chili powder1 TB curry powdersalt to season (aka use as much as you want)1 c whole corn (canned or frozen)
slice pumpkin, scoop out seeds put sliced side down on tinfoil in a baking pan or cookie sheet that has sides, and bake 50 minutes 375. Scoop out meat and put aside.
soak the bulgur 20-30 minutes in warm water and squeeze out extra water with your hands
OR use millet and cook as directed, you can even cook it with the corn .
sweat the onion in the oil & garlic, 5 minutes or so, add the spices, saute 5 more minutes
Add bulgar (or millet) and the tomatoes, saute 5-10 minutes
add the pumpkin and some salt/pepper to flavor it, simmer 30 minutes.
You can garnish with sour cream or plain yogurt. I just put a little grated parm on it and it is DE-lightful.
Number of Servings: 10
Recipe submitted by SparkPeople user DIMPSY264.
soak the bulgur 20-30 minutes in warm water and squeeze out extra water with your hands
OR use millet and cook as directed, you can even cook it with the corn .
sweat the onion in the oil & garlic, 5 minutes or so, add the spices, saute 5 more minutes
Add bulgar (or millet) and the tomatoes, saute 5-10 minutes
add the pumpkin and some salt/pepper to flavor it, simmer 30 minutes.
You can garnish with sour cream or plain yogurt. I just put a little grated parm on it and it is DE-lightful.
Number of Servings: 10
Recipe submitted by SparkPeople user DIMPSY264.
Nutritional Info Amount Per Serving
- Calories: 290.7
- Total Fat: 22.6 g
- Cholesterol: 0.0 mg
- Sodium: 394.5 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 3.2 g
- Protein: 3.4 g
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