tis the season... 4 cups Water 1 can tomatoes, crushed (28 oz) 3 cans red kidney Beans (16 oz) (or use whatever beans you desire) 1 can solid pack pumpkin (16 oz) or use freshly roasted 1 cup onion, chopped 1 cup red bell pepper, chopped 1 cup Bulgur wheat, uncooked 1 cup green chilies, chopped 1 Tbs chili powder 1 tsp garlic, minced 1 tsp ground Cumin 1 tsp salt (you can obviously improvise on the spices... ) Drain and rinse the beans. Put all ingredients into a pot and bring to a boil. Reduce heat and simmer for at least 35 minutes.
Heat your favorite chili until very hot. Bake or buy 3- to 4-inch hard rolls. Slice off the top quarter of each roll. Carefully hollow out the center of each roll, leaving a1/2-inch crust to form each bowl. Place in an airtight container or plastic bag. When you are ready to serve, spoon chili into the edible bowls. Stew and thick hearty soups also taste delicious served in bread bowls.
