Anita's Tried & True Heart Healthy Recipes

Pumpkin Chili Mexicana

Adapted from
8 servings

1/2 tsp olive oil 15 ozs no-salt-added tomato sauce 
1 c bell peppers, chopped 15 ozs canned dark red kidney beans, drained 
1/2 c onions, chopped 1/2 c canned green beans, drained 
1 tsp garlic, minced 1/2 c canned corn, drained 
1 lb ground chicken breast skinless 1 tbsp chili powder 
29 ozs stewed tomatoes, undrained 1 tsp cumin 
15 ozs canned pumpkin 1/2 tsp black pepper 
In a skillet, heat oil over medium heat. Add bell peppers, onions, garlic, and chicken. Cook until vegetables are tender and chicken is no longer pink. Stir in stewed tomatoes, pumpkin, tomato sauce, kidney beans, corn, chili powder, cumin, and black pepper. Bring to a boil. Reduce heat to low and cook covered for 30 minutes. Serve with cheese and sour cream.
Nutritional Analysis per serving (8 servings total)
Calories 211   %CFF 13 %
Total Fat 3 g   Saturated Fat 0.1 mg
Protein 19 g   Cholesterol 33 g
Carbohydrates 27 g   Sodium 464 mg
Sugars 10 g   Fiber 9 g
3.2 WW Points
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