Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Holy Moley Chili
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- #24127
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
3 tablespoons vegetable oil
3 medium onions, chopped
1 tablespoon chili powder
1 tablespoon cumin
1/4 teaspoon cayenne pepper
2 medium green bell peppers, chopped
3 cloves garlic, chopped fine
3 tablespoons unsweetened cocoa powder
1 can (28 ounce size) tomatoes (undrained), chopped
1 cup water
1 can (14 ounce size) red kidney beans, drained and rinsed
1 can (14 ounce size) black beans, drained and rinsed
2 cups fresh or frozen whole kernel corn
1/2 cup bulgur
salt and pepper
low-fat plain yogurt
chopped fresh cilantro
directions
In large heavy saucepan, heat oil over medium heat. Add onions, chili powder, cumin and cayenne pepper. Saute for 5 minutes or until onions are tender, stirring occasionally.
Add green peppers and garlic; saute for 1 minute. Add cocoa, tomatoes and water; bring to a boil. Add kidney and black beans, corn and bulgur. Reduce heat to low and simmer, uncovered, for 15 minutes or until bulgur is cooked. Add salt and pepper to taste.
To serve, top with a dollop of yogurt and sprinkle with cilantro.
added by
Lagniapperfr
nutrition data
Nutritional data has not been calculated yet.
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