Pumpkin chili

Yield: 4 Servings

Measure 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

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.

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