Monday Munchies: Pumpkin Chili

It’s pumpkin season and I know you’re trying to figure out some creative options with such a versatile, edible, and creative infused product: the pumpkin. Here’s one below. - Tony


  • 4 cups water
  • 1 (15-ounce) can canned crushed tomatoes
  • 1 (15-ounce) kidney beans, drained
  • 1 (15-ounce) can pureed pumpkin
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 1 cup uncooked bulgur
  • 1 cup chopped Serrano chili pepper
  • 1 tablespoon chili powder
  • 1 teaspoon minced garlic
  • 1 teaspoon cumin
  • 1 teaspoon salt


Place all ingredients in a large saucepan, stir well to combine, and bring to a boil over high heat. Reduce to medium-low and simmer, covered, 35 minutes. Serve warm.

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