I’m in autumn mode, and I’m craving a nice fall dish that will help me celebrate my favorite season. And I sure love me a good chili in the fall…
Welcome to pumpkin AND chili heaven!
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.
- Savory Saturday: Omani Cuisine (wistfullywandering.wordpress.com)