Pumpkin Chili Mexicana Recipe

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
CuisineMain Ingredient
Interest Group

Ingredients

 Vegetable oil2 Tablespoon
 Chopped onion1⁄2 Cup (8 tbs)
 Chopped red bell pepper1⁄2 Cup (8 tbs)
 Chopped green bell pepper1⁄2 Cup (8 tbs)
 Garlic1 Clove (5 gm), finely chopped
 Ground turkey/Lean ground beef1 Pound
 Canned diced tomatoes14 1⁄2 Ounce, undrained (3 1/2 Cups)
 Canned solid pack pumpkin15 Ounce (1 3/4 Cup)
 Canned tomato sauce15 Ounce (1 3/4 Cup)
 Canned kidney beans15 1⁄4 Ounce, drained (1 1/2 Cups)
 Canned diced green chilies4 Ounce (1/2 Cup)
 Whole kernel corn1⁄2 Cup (8 tbs)
 Chili powder1 Tablespoon
 Ground cumin1 Teaspoon
 Salt1 Teaspoon
 Ground black pepper1⁄2 Teaspoon
 Shredded cheddar cheese1 Tablespoon, chopped

Nutrition Facts

Serving size: Complete recipe

Calories 1883 Calories from Fat 722

% Daily Value*

Total Fat 81 g124.4%

Saturated Fat 18.8 g94%

Trans Fat 1.2 g

Cholesterol 374.4 mg

Sodium 7403 mg308.5%

Total Carbohydrates 200 g66.7%

Dietary Fiber 58.4 g233.5%

Sugars 64.9 g

Protein 128 g256.3%

Vitamin A 1566.5% Vitamin C 508.3%

Calcium 89.3% Iron 172.2%

*Based on a 2000 Calorie diet

Directions

HEAT oil in large saucepan over medium-high heat.
Add onion, red bell pepper, green bell pepper and garlic; cook for 5 to 7 minutes or until tender.
Add meat; cook until browned.
Drain.
ADD tomatoes and juice, pumpkin, tomato sauce, kidney beans, chiles, corn, chili powder, cumin, salt and pepper.
Bring to a boil.
Reduce heat to low; cook, covered, for 30 minutes.
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