Recipe - Pumpkin Chili

4 cup Water
1 cn Canned tomatoes, 28 ounce size;
crushed
3 cn Red kidney beans, 16 ounce size
1 cn Pumpkin, 16 ounce size
1 cup Onion, chopped
1 cup Red bell pepper, chopped
1 cup Bulgur, uncooked
1 cup Green chile, chopped
1 tablespoon Chili powder
1 teaspoon Garlic, minced
1 teaspoon Ground cumin
1 teaspoon Salt

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 textureyou don't know it's pumpkin,
however.
Recipe by: FF Mailing List

Posted to Digest eatlf.v097.n039 by "Ellen C." ellen@elekta.com on Feb
10, 1997.