| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chilis, Soups & ste | 4 | Servings | |
INGREDIENTS
| 4 | c | Water |
| 1 | cn | Canned tomatoes, 28 oz size; crushed |
| 3 | cn | Red kidney beans, 16 oz size |
| 1 | cn | Pumpkin, 16 oz size |
| 1 | c | Onion, chopped |
| 1 | c | Red bell pepper, chopped |
| 1 | c | Bulgur, uncooked |
| 1 | c | Green chile, chopped |
| 1 | tb | Chili powder |
| 1 | ts | Garlic, minced |
| 1 | ts | Ground cumin |
| 1 | ts | Salt |
INSTRUCTIONS
Drain and rinse the beans. Put all ingredients into a pot and bring to a boil. Reduce heat and simmer for 35 min. >From: Ellen C. <ellen@brakes.elekta.com> Per serving: 644 Calories; 3g Fat (4% calories from fat); 38g Protein; 124g Carbohydrate; 0mg Cholesterol; 714mg Sodium Food Exchanges: 7 1/2 Starch/Bread; 2 Lean Meat; 2 Vegetable NOTES : - double chile powder. Use tons of jalapenos. Yellow bells work well. Pumpkin adds great color and texture--you don't know it's pumpkin, however. Recipe by: FF Mailing List Posted to Digest eat-lf.v097.n039 by "Ellen C." <ellen@elekta.com> on Feb 10, 1997.
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