Pumpkin Chili Mexicana

Name: Pumpkin Chili Mexicana
Yield: 10 servings
Ingredients: 1/2 tsp olive oil; 1 cup bell peppers, chopped; 1/2 cup onions, chopped; 1 tsp garlic, minced; 1 lb ground chicken breast; 29 ozs canned diced tomatoes, undrained; 15 ozs canned pumpkin; 15 ozs tomato sauce; 15 ozs canned dark red kidney beans, drained; 9 ozs frozen corn, thawed; 1 tbsp chili powder; 1 tsp Mexican seasoning; 1 tsp salt

Adapted from Nestle, Make It Simple Entertaining

1/2 tsp olive oil
1 cup bell peppers, chopped
1/2 cup onions, chopped
1 tsp garlic, minced
1 lb ground chicken breast
29 ozs canned diced tomatoes, undrained
15 ozs canned pumpkin
15 ozs tomato sauce
15 ozs canned dark red kidney beans, drained
9 ozs frozen corn, thawed
1 tbsp chili powder
1 tsp Mexican seasoning
1 tsp salt

In a large suacepan, 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 tomatoes, pumpkin, tomato sauce, kidney beans, corn, chili powder, Mexican seasoning, and salt.. Bring to a boil. Reduce heat to low and cook covered for 30 minutes.

Posted: 2/22/1998

Soups & Stews

Rated by 0 users (0.00)

WW Points^* : 2.87

10 servings

Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 175 Calories from Fat 23 (13%)
% Daily Value *
Total Fat 2g	3%
Saturated Fat 0g	0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 26g	9%
Sodium 834mg	35%
Potassium 14mg	5%
Total Carbohydrate24g	8%
Dietary Fiber 6g	24%
Sugars 9g
Protein 15g	24%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.