My sister-in-law shared this recipe with me. The pumpkin and bulgar give it a thick, meaty taste. It's also very easy to make. I always freeze leftovers for another night.

Ingredients

water or broth↗4 cups
crushed tomatoes↗1
pinto beans or red kidney beans, rinsed and drained↗2
pumpkin↗1
chopped red bell pepper1 cup
chopped onion1 cup
uncooked Bulgar wheat↗2⁄3 cup
diced green chilies1
chili powder↗2 1⁄2 tablespoons
ground cumin↗1 teaspoon
minced garlic1 teaspoon
salt↗1 teaspoon

Step-by-step instructions

1
Put all ingredients in soup pot.
2
Bring to a boil, reduce heat and simmer, uncovered, for 30-35 minutes, until bulgur is tender.
3
Garnish with sour cream, yogurt, shredded cheddar cheese, or sliced scallions.

Source: food.com

Original recipe ↗

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