Ingredients

5 1/2 cups water
3/4 cups Heartland® Bulgur Wheat
2 tsp olive oil
1 cup each chopped onion & red pepper
2 Tbsp salt-free chili powder
2 tsp each minced garlic & ground cumin
1 can (28 oz) crushed tomatoes
1 can (15 oz) 100% pure pumpkin
1 medium zucchini, diced
1 cup frozen corn
1 can (15.5 oz) low-sodium black beans, rinsed
1/2 cup chopped cilantro
Accompaniments:  reduced-fat Cheddar, reduced- fat sour cream

Directions

Put 3 cups of the water and the Heartland® Bulgur Wheat in a medium microwave-safe bowl.  Cover and microwave on high until bulgur is tender, about 15 minutes.  Meanwhile, heat oil in a large nonstick skillet.  Add onion and pepper; saute 5 minutes.  Add chili powder, garlic and cumin; saute until fragrant.  Add remaining 2 1/2 cups water, the 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 Heartland® Bulgur Wheat; heat through.  Remove from heat and stir in cilantro.

Serves 6