Tuesday, January 17, 2006
Point Count: Pumpkin Chipotle Chili
As posted by j7muse on indiebride.com
6 VERY GENEROUS servings
Ingredients:
• 2 tablespoons olive oil - 6 pt.
• 1/2 cup chopped onion - 0 pt.
• 1 cup chopped red bell pepper - 0 pt.
• 1 clove garlic, finely chopped - 0 pt.
• 1 lb. ground turkey - 12 pt.
• 2 cans (14.5 oz each) diced tomatoes, undrained - 0 pt.
• 1 can (15 oz.) Canned Pumpkin (just pumpkin, not pumpkin pie filling!) - 2 pt.
• 1 can (15 oz.) tomato sauce - 0 pt.
• 1 can (15.25 oz.) kidney beans, drained (I used black beans) - 3 pt.
• 1 can (4 oz.) ODiced Green Chiles - 0 pt.
• 1/2 cup whole kernel corn - .5 pt.
• 1 tablespoon chili powder - 0 pt.
• 1 teaspoon ground cumin - 0 pt.
• 1 teaspoon salt - 0 pt.
• 1/2 teaspoon ground black pepper - 0 pt.
(I added a few dashes of cinnamon and nutmeg.) - 0 pt.
(I added one chipotle in adobo sauce, deseeded and minced finely. I would eliminate the chili powder if adding the chipotle, unless you really like spicy.)
Directions:
HEAT oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.
ADD tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, chipotle, salt and pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.
Per Serving: 281 Calories; 8g Fat (22.6% calories from fat); 22g Protein; 36g Carbohydrate; 9g Dietary Fiber; 33mg Cholesterol; 1092mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 4 Vegetable; 1 Fat.
23.5 points for the whole thing, unless I'm counting something wonky... which sounds like about 4 pts. per serving, not 5. Must make this soon!
Might also try it with butternut squash, because we have a fresh one that's been hanging out for awhile.
6 VERY GENEROUS servings
Ingredients:
• 2 tablespoons olive oil - 6 pt.
• 1/2 cup chopped onion - 0 pt.
• 1 cup chopped red bell pepper - 0 pt.
• 1 clove garlic, finely chopped - 0 pt.
• 1 lb. ground turkey - 12 pt.
• 2 cans (14.5 oz each) diced tomatoes, undrained - 0 pt.
• 1 can (15 oz.) Canned Pumpkin (just pumpkin, not pumpkin pie filling!) - 2 pt.
• 1 can (15 oz.) tomato sauce - 0 pt.
• 1 can (15.25 oz.) kidney beans, drained (I used black beans) - 3 pt.
• 1 can (4 oz.) ODiced Green Chiles - 0 pt.
• 1/2 cup whole kernel corn - .5 pt.
• 1 tablespoon chili powder - 0 pt.
• 1 teaspoon ground cumin - 0 pt.
• 1 teaspoon salt - 0 pt.
• 1/2 teaspoon ground black pepper - 0 pt.
(I added a few dashes of cinnamon and nutmeg.) - 0 pt.
(I added one chipotle in adobo sauce, deseeded and minced finely. I would eliminate the chili powder if adding the chipotle, unless you really like spicy.)
Directions:
HEAT oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.
ADD tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, chipotle, salt and pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.
Per Serving: 281 Calories; 8g Fat (22.6% calories from fat); 22g Protein; 36g Carbohydrate; 9g Dietary Fiber; 33mg Cholesterol; 1092mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 4 Vegetable; 1 Fat.
23.5 points for the whole thing, unless I'm counting something wonky... which sounds like about 4 pts. per serving, not 5. Must make this soon!
Might also try it with butternut squash, because we have a fresh one that's been hanging out for awhile.
