Post by SkinnyCrockPot on Oct 20, 2011 0:07:21 GMT -5
Pumpkin n' Black Bean Chili
Originally posted by Lisa Milligan Rogoz
This is my favorite chili recipe. You don't taste the pumpkin...it just adds nutrients and fiber. My kids even love this! Oh, and I sub browned lean ground turkey for the cubed. Taken from a Taste of Home magazine.
Pumpkin n Black Bean Chili
• 1 medium onion, chopped
• 1 medium sweet yellow pepper, chopped
• 3 garlic cloves, minced
• 2 tablespoons Olive Oil
• 3 cups chicken broth
• 2 cans (15 ounces each) black beans, rinsed and drained
• 2-1/2 cups cubed cooked turkey
• 1 can (15 ounces) solid-pack pumpkin
• 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
Directions
• In a large skillet, saute the onion, yellow 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.
Yield: 10 servings (2-1/2 quarts).
Nutrition Facts: 1 cup equals 192 calories, 5 g fat (1 g saturated fat), 28 mg cholesterol, 658 mg sodium, 21 g carbohydrate, 7 g fiber, 16 g protein. Diabetic Exchanges: 2 very lean meat, 1-1/2 starch, 1/2 fat.
Originally posted by Lisa Milligan Rogoz
This is my favorite chili recipe. You don't taste the pumpkin...it just adds nutrients and fiber. My kids even love this! Oh, and I sub browned lean ground turkey for the cubed. Taken from a Taste of Home magazine.
Pumpkin n Black Bean Chili
• 1 medium onion, chopped
• 1 medium sweet yellow pepper, chopped
• 3 garlic cloves, minced
• 2 tablespoons Olive Oil
• 3 cups chicken broth
• 2 cans (15 ounces each) black beans, rinsed and drained
• 2-1/2 cups cubed cooked turkey
• 1 can (15 ounces) solid-pack pumpkin
• 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
Directions
• In a large skillet, saute the onion, yellow 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.
Yield: 10 servings (2-1/2 quarts).
Nutrition Facts: 1 cup equals 192 calories, 5 g fat (1 g saturated fat), 28 mg cholesterol, 658 mg sodium, 21 g carbohydrate, 7 g fiber, 16 g protein. Diabetic Exchanges: 2 very lean meat, 1-1/2 starch, 1/2 fat.