Pumpkin chili
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Water |
| 1 | can | Canned tomatoes, 28 oz size; crushed |
| 3 | cans | Red kidney beans, 16 oz size |
| 1 | can | Pumpkin, 16 oz size |
| 1 | cup | Onion, chopped |
| 1 | cup | Red bell pepper, chopped |
| 1 | cup | Bulgur, uncooked |
| 1 | cup | Green chile, chopped |
| 1 | tablespoon | Chili powder |
| 1 | teaspoon | Garlic, minced |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Salt |
Directions
Drain and rinse the beans. Put all ingredients into a pot and bring to a boil. Reduce heat and simmer for 35 min.
>From: Ellen C. <ellen@...>
Per serving: 644 Calories; 3g Fat (4% calories from fat); 38g Protein; 124g Carbohydrate; 0mg Cholesterol; 714mg Sodium Food Exchanges: 7½ Starch/Bread; 2 Lean Meat; 2 Vegetable NOTES : - double chile powder. Use tons of jalapenos. Yellow bells work well. Pumpkin adds great color and texture--you don't know it's pumpkin, however.
Recipe by: FF Mailing List
Posted to Digest eat-lf.v097.n039 by "Ellen C." <ellen@...> on Feb 10, 1997.