Vegetarian Chili

  5 1/2 Cup water                                                           28 oz crushed tomatoes

  3/4 Cup Bulgar wheat                                                   15 oz pumpkin puree

  2 Tsp olive oil                                                              1 medium zucchini, diced

  1 Cup chopped red pepper                                            1 Cup frozen corn

  1 Cup chopped green pepper                                         15 1/2 oz low-sodium black beans, rinsed

  2 Tbl salt-free chili powder                                            1/2 Cup chopped fresh cilantro

  2 Tsp minced garlic                                                                

  2 Tsp ground cumin                                                                

Put 3 cups of the water and the Bulgar in a medium microwave-safe bowl. Cover and microwave on high until Bulgar is tender, about 15 minutes.  Meanwhile, heat oil in a large nonstick skillet then add peppers and saute 5 minutes. Add chili powder, garlic and cumin; saute until fragrant.  Add remaining 2 1/2 cups water, tomatoes, pumpkin, zucchini and corn; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes, stirring occasionally, until vegetables are tender.  Stir in beans and Bulgar; heat through. Remove from heat and stir in cilantro.