| 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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