Think you need a full day to make homemade chili? Think again! This savory mix is packed with flavor—thanks to canned pumpkin, cumin and chili powder—as well as fiber, courtesy of bulgur wheat and black beans.
- Put 3 cups of the water and the bulgur in a medium microwave-safe bowl. Cover and microwave on high until bulgur is tender, about 15 minutes.
- Meanwhile, heat oil in a large nonstick skillet. Add onion and pepper; sauté 5 minutes. Add chili powder, garlic and cumin; sauté until fragrant.
- Add remaining 2 1∕2 cups water, the tomatoes, pumpkin, zucchini and corn; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes, stirring occasionally, until vegetables are tender.
- Stir in beans and bulgur; heat through. Remove from heat and stir in cilantro.
Video: How to Make Veggie Chilli with Jamie Oliver
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