1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, finely chopped
1 red bell pepper, diced
3 cups (12 ounces) fresh pumpkin, peeled and diced (can substitute squash)
1 cup California walnuts, chopped
1/2 cup uncooked bulgur
1-1/2 tablespoon chili powder
2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 cans (14.5 ounces each) fire-roasted tomatoes, diced
1 can (15 ounces) canned pumpkin
2-3 cups reduced sodium vegetable broth
2 cans (15.5 ounces each) black beans or kidney beans, drained and rinsed
Optional toppings: chopped walnuts, cilantro, avocado, Greek yogurt, shredded cheese
Heat olive oil in a large Dutch oven or other heavy-bottomed pot over medium heat. Add the onion, garlic and red pepper and cook, stirring occasionally until softened, about 4-5 minutes.
Add the diced pumpkin, walnuts, and bulgur to the pot and stir to combine.
Add the chili powder, cumin, oregano, salt, pepper, tomatoes, canned pumpkin, and vegetable broth. Stir to combine, then bring to a boil then reduce to a simmer. Cover and cook for 15 minutes.
Uncover after 15 minutes and stir in the black beans. Simmer uncovered for another 15-20 minutes until the chili thickens and the pumpkin and bulgur are cooked. Serve with desired toppings.
A meal for 4 comes together in less than 15 minutes with this easy meatless taco recipe. The taco “meat” is made with California walnuts, diced onion, and just 6 other ingredients that you can almost certainly find in your pantry. It’s the perfect weeknight supper for a hungry family….
