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Slow Cooker Pumpkin Chili With Bulgur

Published September 7, 2021
2 minute read
Slow Cooker Pumpkin Chili With Bulghur
Published September 7, 2021
2 minute read
In This Article

The joy of the slow cooker is you can toss everything in and go on with your life. This vegan chili boasts hearty pumpkin and a hint of cinnamon. It’s thick, veggie dense and effortless to make. Plus, pumpkin is a nutrient-packed food. On top of the vitamin A found in orange-hued foods, pumpkin also has lutein and zeaxanthin, which helps support eye health.

Active time: 15 minutes Total time: 3–5 hours, plus 15 minutes prep time


CLICK TO TWEET THIS ARTICLE > Get ready for all those fall flavors. Dinner is on the table in a flash with this tasty slow cooker meal via @MyFitnessPal


Slow Cooker Pumpkin Chili With Bulgur

Ingredients

  • 1/2 cup (92g) dried kidney beans, soaked overnight
  • 1/3 cup (56g) bulgur, dry
  • 3 large tomatoes, chopped
  • 1 large onion, chopped
  • 1 large jalapeno, chopped
  • 1 cup (245g) pumpkin puree
  • 1 tablespoon chili powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

Directions

Place the soaked beans, bulgur, tomatoes, onion, jalapeno, pumpkin, chili powder, cinnamon, salt and water in the slow cooker, stirring to combine.

Cover and cook on high for 3 hours or low for 5 hours.

Chili is done when the beans are tender and the chili is thick.

Serves: 4 | Serving Size: 1 1/4 cup

Nutrition (per serving): Calories: 183; Total Fat: 1g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 362mg; Carbohydrate: 39g; Dietary Fiber: 12g; Sugar: 8g; Protein: 9g

Originally published January 2020

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