Pumpkin-Millet OR Bulgur Vegetarian Chili

Pumpkin-Millet OR Bulgur Vegetarian Chili
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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Pumpkin-Millet OR Bulgur Vegetarian Chili calories by ingredient


Introduction

Best veggie chili I've ever had. Perfect consistency. No beans!
Recipe is originally written using bulgur, I used millet instead. Just coke Millet as directed on the box, instead of following bulgar prep direcitons. Best veggie chili I've ever had. Perfect consistency. No beans!
Recipe is originally written using bulgur, I used millet instead. Just coke Millet as directed on the box, instead of following bulgar prep direcitons.
Number of Servings: 10

Ingredients

    1 2-pound sugar pumpkin
    1 large yellow onion
    1 TBL olive oil
    2 cloves of garlic
    1 can of whole tomatoes (or 6 roma, diced)
    2 cups bulgur (or use 1.5 cups already cooked millet)
    1/2 teas cinnamon
    2 TB chili powder
    1 TB curry powder
    salt to season (aka use as much as you want)
    1 c whole corn (canned or frozen)

Directions

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.