Name: Vegetable Chili with Pumpkin-Seed Pesto
Ingredients: Cooking spray; 1 c Chopped onion; 3 c Diced bell pepper; (red and/or green and/or yellow); 1 c Chopped celery; 1/2 c Sliced green onions; 1 Jalapeno pepper; seeded and minced; 3 Garlic cloves; crushed; 4 c Cubed peeled acorn squash; 3 c Quartered fresh mushrooms; (about 3/4 pound); 1 1/2 c Coarsely chopped zucchini; 1 1/2 c Coarsely chopped yellow squash; 1 tb Chili powder; 1 ts Ground cumin; 1/2 ts Salt; 1/2 ts Ground red pepper; 1/4 ts Black pepper; 29 oz Canned no-salt-added stewed tomatoes; undrained; 2 ts Grated lime rind; 2 tb Fresh lime juice; 32 oz Canned pinto beans; drained; 1/4 c Unsalted pumpkin-seed kernels; toasted; 2 Garlic cloves; halved; 1 1/2 c Fresh cilantro leaves; 1/2 c Fresh parsley leaves; 1/4 c Fat-free less-sodium chicken broth; 2 tb Olive oil; 1/4 c Grated parmesan cheese; 1/2 ts Grated lime rind; 1/4 ts Salt; 1/4 ts Ground cumin

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats, Dairy	Vegetarian	Main dishes, Vegetarian, Soups & ste, Vegetables	1	servings

INGREDIENTS

		Cooking spray
1	c	Chopped onion
3	c	Diced bell pepper; (red and/or green and/or yellow)
1	c	Chopped celery
1/2	c	Sliced green onions
1		Jalapeno pepper; seeded and minced
3		Garlic cloves; crushed
4	c	Cubed peeled acorn squash
3	c	Quartered fresh mushrooms; (about 3/4 pound)
1 1/2	c	Coarsely chopped zucchini
1 1/2	c	Coarsely chopped yellow squash
1	tb	Chili powder
1	ts	Ground cumin
1/2	ts	Salt
1/2	ts	Ground red pepper
1/4	ts	Black pepper
29	oz	Canned no-salt-added stewed tomatoes; undrained
2	ts	Grated lime rind
2	tb	Fresh lime juice
32	oz	Canned pinto beans; drained
1/4	c	Unsalted pumpkin-seed kernels; toasted
2		Garlic cloves; halved
1 1/2	c	Fresh cilantro leaves
1/2	c	Fresh parsley leaves
1/4	c	Fat-free less-sodium chicken broth
2	tb	Olive oil
1/4	c	Grated parmesan cheese
1/2	ts	Grated lime rind
1/4	ts	Salt
1/4	ts	Ground cumin
		Lime wedges; (optional)

INSTRUCTIONS

PUMPKIN-SEED PESTO
1. Place a large Dutch oven coated with cooking spray over medium-high heat
until hot. Add chopped onion and next 5 ingredients (chopped onion through
garlic); cook 5 minutes or until tender, stirring frequently. Add the acorn
squash, mushrooms, zucchini, and yellow squash; cook 5 minutes or until
tender, stirring frequently. Add the chili powder and the next 5
ingredients (chili powder through tomatoes). Partially cover, reduce heat
to medium-low, and cook 45 minutes. Add rind, juice, and beans, and cook 15
minutes. Top each serving with Pumpkin-Seed Pesto, and garnish with lime
wedges, if desired. Yield: 3 quarts (serving size: 1 1/2 cups chili and 2
tablespoons pesto).
PUMPKIN-SEED PESTO
1. Place pumpkin-seed kernels and garlic in a food processor; process 30
seconds or until finely chopped. Add cilantro and parsley. Pulse 5 to 6
times or until coarsely chopped. With processor on, pour broth and oil
through food chute, and process for 3 seconds or until blended. Spoon into
a small bowl; stir in Parmesan cheese and remaining ingredients. Yield: 1
cup (Serving size: 2 tablespoons.). Calories 72 (78% from fat); FAT 6.2g;
PROTEIN 2.6g; FIBER 0.8 g; CHOL 2mg; IRON 1.7 mg; SODIUM 140 mg: CALC 60
mg.
CALORIES 308 (22% from far); FAT 7.5g (sat 1.6g, mono 3.6g, poly 1.8g);
PROTEIN 13.3g; CARB 53.1g; FIBER 8g; CHOL 16mg; IRON 7mg; SODIUM 526mg;
CALC 209mg
Recipe by: The Best of Cooking Light:  Classics, 1998, page 112
Posted to MasterCook Digest by Kathleen <schuller@ix.netcom.com> on Oct 17,
1998, converted by MM_Buster v2.0l.

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