Monday Munchies: Pumpkin Chili
by TonyDasilva on October 17, 2011
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
Ingredients:
- 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
Directions:
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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Tony DaSilva handles the social media and events at Trailblazer. He's an avid mountain biker, tech connoisseur, writer, and ex-professional skateboarder, Tony holds a journalism degree from Southern Connecticut State University. He currently can be found living in New Haven, CT, and wandering the streets with an iced Americano in hand.
