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Post by admin on Oct 16, 2006 19:43:04 GMT -5
Pumpkin Chili Mexicana
1 pound ground beef or turkey ¾ cup chopped onion ½ cup diced, each: red and green bell peppers 1 garlic clove, minced 2 (14.5-ounce) cans diced tomatoes, including liquid 1 (15-ounce) can each: pumpkin, tomato sauce and kidney beans, drained
1 (4-ounce) can diced green chilies ½ cup frozen or fresh corn kernels 1 tablespoon chili powder 1 teaspoon each: ground cumin and salt ½ teaspoon freshly ground black pepper
Crumble ground beef in a dishwasher-safe hard-plastic colander suspended over a 3- to 4-quart casserole. Sprinkle onion, red and green bell peppers and garlic over meat. Stirring midway through cooking, microwave on high 7 minutes. Discard grease and place meat mixture in same casserole.
Add tomatoes, pumpkin, tomato sauce, kidney beans, chilies, corn, chili powder, cumin, salt and pepper; stir to blend. Cover with lid or vented plastic wrap and microwave on high 8 minutes. Stir, cover and microwave on medium (50 percent) 12 minutes. Makes 10 servings, each: 216 calories.
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