Veggie Chili

Annie is not a big fan of MEAT, so I'm trying to find veggie recipes for her. We had this last night and she loved it. I tweaked it a bit...roasted the red pepper and then blended all the veggies together with an imersion blender before I added the bulgur, beans and corn. It's makes great chili frito pie!! Or a good use for your bulgur wheat in your food storage.

INGREDIENTS
1 cup bulgur wheat
2 tsp olive oil
1 cup each chopped onion and red pepper
1 package of chili seasoning or your choice
2 1/2 cups water (or more if necessary)
1 can (28 oz) crushed tomatoes
1 can (15 oz) 100% pure pumpkin
1 medium zucchini, diced
1 cup frozen corn
1 can (15.5 oz) low-sodium black beans, rinsed
1/2 cup chopped cilantro

Accompaniments: reduced-fat Cheddar, reduced-fat sour cream

PREPARATION
1. Prepare bulgur according to package directions. 2. Meanwhile, heat oil in a large nonstick skillet. Add onion and pepper; sauté 5 minutes. Add chili seasoning; sauté until fragrant. 3. Add 2 1/2 cups water, the tomatoes, pumpkin, zucchini; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes, stirring occasionally, until vegetables are tender.4. Stir in beans, corn and bulgur; heat through. Remove from heat and stir in cilantro.