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The Lake News Online
  • Recipe of the week: Black bean and pumpkin chili

  • Serves 10
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  • Serves 10
    2 Tbsp olive oil
    1 medium onion, chopped
    1 yellow pepper, chopped
    3 garlic cloves, minced
    2 cans black beans, drained and rinsed
    1 can solid pack pumpkin
    1 can diced tomatoes, undrained
    3 cups low sodium chicken broth
    2 ½ cups cubed cooked turkey or chicken
    2 tsp chili powder
    1 ½ tsp cumin
    1 ½ tsp oregano
    ½ tsp salt
    Heat oil in a skillet over medium-high heat. Add onion, pepper and garlic. Cook and stir until tender. Transfer to a slow cooker and stir in remaining ingredients. Cook covered on low 4 to 5 hours. Top with avocado and green onions if desired.
    Nutrition Information: 192 calories, 5 g fat, 658 mg sodium, 21 g carbohydrates, 7 g fiber, 16 g protein
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