There's nothing you can't do.

Friday, October 28, 2011

Pumpkin Chili Recipe

Now that you have cooked your fresh pumpkin, you might be looking for new and creative ways to use it. This pumpkin chili is a delicious way to warm you up on a crisp, Autumn day. It's full of fiber and antioxidants, and the pumpkin gives the dish a little sweetness to balance the spices. This recipe is vegetarian, but you can substitute 1 lb. of your favorite ground meat if you prefer.






Ingredients


      1/2 c black beans, dry
      1/2 c white beans, dry
      1/2 c pinto beans, dry
      1/2 medium onion, chopped
      1/2 Green pepper, chopped
      2 tablespoons olive oil
      3 garlic cloves, minced
      2 cups vegetable broth
        1 can red kidney beans, drained

        1/2 c Textured Vegetable Protein (TVP)
        2 c pumpkin (or 1 can)
        1 can (14-1/2 ounces) diced tomatoes, undrained
        2 teaspoons dried parsley flakes
        2 teaspoons chili powder
        1-1/2 teaspoons dried oregano
        1-1/2 teaspoons ground cumin
        1/2 teaspoon salt
        1 teaspoon tumeric



      Directions

      Precook all dry beans until soft. Rinse and drain cooked beans. In a skillet, saute the onion, pepper and garlic in oil until tender. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through. If you prefer not to use a slow cooker, add all ingredients to a large pot, heat to a low boil while stirring, then reduce heat to Low. Cook on Low for 30 - 40 minutes, stirring every 10 minutes.


      Serving Size: Makes 10 1 Cup servings

      Nutritional Info
      • Servings Per Recipe: 10
      • Amount Per Serving
      • Calories: 197.2
      • Total Fat: 3.4 g
      • Cholesterol: 0.0 mg
      • Sodium: 649.5 mg
      • Total Carbs: 31.4 g
      • Dietary Fiber: 10.1 g
      • Protein: 11.5 g

      No comments:

      Post a Comment