[CH] Re: Pumpkin chile
Robert L (rlusk12@earthlink.net)
Thu, 22 Oct 1998 23:41:35 -0700
Here's a few I found:
#1. From S.O.A.R:
* Exported from MasterCook *
Chicken Pumpkin Chili
Recipe By : Framingham, MA Newcomers Club
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
2 cups onion -- chopped
2 cups red bell pepper -- chopped
3 tablespoons jalapeno -- minced
1 clove garlic -- minced
1 cup beer
1 cup chicken broth
1/4 cup ripe olives -- sliced
3 tablespoons chili powder
1 teaspoon ground coriander
1/2 teaspoon salt
29 ounces canned tomatoes with their juice -- chopped
1 pound boneless, skinless chicken breasts -- cubed
2 cups cooked pumpkin or butternut squash -- peeled,
cubed
2 tablespoons cilantro -- chopped
1 tablespoon cocoa powder
16 ounces canned pinto beans -- drained
6 tablespoons scallions -- sliced
1 1/2 ounces cheddar cheese -- shredded
6 tablespoons sour cream
Heat the oil in a Dutch oven over medium heat. Suate the onions until
lightly browned - -about 8 minutes.
Add the bell pepper, jalapeno and garlic. Saute for 5 minutes more.
Add the beer, broth, olives, chili powder, coriander, salt, tomatoes and
chicken. Bring the mixture to a boil, reduce the heat, cover partially
and=
simmer for 15 minutes.
Stir in the pumpkin, cilantro, cocoa and beans. Cook for 5 minutes.
Serve in individual bowls, topped with the cheese, sour cream and
scallions.
[Try this with the quantities of jalapeno, garlic, coriander and
cilantro=
doubled. KJD]
-------------------------------------------------------
Pumpkin Chili Mexicana
Adapted from Nestle, Make It Simple Entertaining
8 servings
1/2 tsp olive oil
1 c red and green bell peppers, chopped
1/2 c onions, chopped
1 clove garlic, minced
1 lb ground chicken breast, skinless
29 ozs stewed tomatoes, undrained
15 ozs pumpkin, canned
15 ozs tomato sauce
15 ozs dark red kidney beans, canned, drained
1/2 c green beans, canned, drained
1/2 c frozen corn kernels, thawed
1 tbsp chili powder
1 tsp cumin
1 tsp salt
1/2 tsp black pepper
In a skillet, heat oil over medium heat. Add bell peppers,
onions, garlic, and chicken. Cook until vegetables are tender
and chicken is no longer pink. Stir in stewed tomatoes, pumpkin,
tomato sauce, kidney beans, corn kernels, chili
powder, cumin, salt, and black pepper. Bring to a boil. Reduce
heat to low and cook covered for 30 minutes.
197 Calories; 2g Fat (9% calories from fat); 19g Protein; 28g
Carbohydrate; 33mg Cholesterol; 1033mg Sodium
Serving Ideas: Serve with cheese and sour cream.
from Anita's Tried & True Recipes -
http://anitas.recipes.vertex.com
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Pumpkin Chili Mexicana
1 pound ground beef or turkey ¾ cup chopped onion ½ cup diced, each: red
and green bell peppers 1 garlic clove, minced 2 (14.5-ounce) cans diced
tomatoes, including liquid 1 (15-ounce) can each: pumpkin, tomato sauce
and kidney beans, drained
1 (4-ounce) can diced green chilies ½ cup frozen or fresh corn kernels 1
tablespoon chili powder 1 teaspoon each: ground cumin and salt ½
teaspoon freshly
ground black pepper
Crumble ground beef in a dishwasher-safe hard-plastic colander suspended
over a 3- to 4-quart casserole. Sprinkle onion, red and green bell
peppers and garlic
over meat. Stirring midway through cooking, microwave on high 7 minutes.
Discard grease and place meat mixture in same casserole.
Add tomatoes, pumpkin, tomato sauce, kidney beans, chilies, corn, chili
powder, cumin, salt and pepper; stir to blend. Cover with lid or vented
plastic wrap and
microwave on high 8 minutes. Stir, cover and microwave on medium (50
percent) 12 minutes. Makes 10 servings, each: 216 calories.
Serving Suggestion: Accompany with grated Cheddar cheese, diced green
onion and sour cream.
Curried Pumpkin Soup
1 cup chopped onion 1 garlic clove, minced 1 tablespoon margarine 1½
teaspoons curry powder ½ teaspoon salt ¼ teaspoon ground white pepper
3 cups chicken broth 1 (15-ounce) can pumpkin 1 (12-ounce) can skim
evaporated milk
Place onion, garlic and margarine in a 2-quart glass measure or
casserole. Cover with vented plastic wrap or lid; microwave on high 3
minutes. Stir in curry
powder, salt and pepper; microwave on high 1 minute.
Blend in broth and pumpkin; cover and microwave on high 10 minutes. Stir
in milk. Pour half of soup into a blender and purée until smooth. Repeat
with remaining
soup. Makes 8 (scant 1 cup) servings, each: 83 calories.
Pumpkin Pecan Flan
¼ cup water 1 cup sugar, divided 1/3 cup toasted pecans 1 (12-ounce) can
skim evaporated milk 1 teaspoon ground cinnamon ½ teaspoon orange
zest (thinnest colored part of peel only)
¼ teaspoon each: nutmeg and salt 1 teaspoon vanilla extract 3 large
eggs, beaten 1 cup canned pumpkin
To caramelize sugar, pour water into a 4-cup glass measure. Add ½ cup
sugar and stir well to dissolve. Without stirring mixture or stopping
the oven, microwave
on high 5½ to 6½ minutes, or until sugar mixture is amber colored (if
you microwave the mixture too long, it will turn very dark and burn).
Immediately pour caramelized sugar mixture into a round 1½-quart glass
casserole, tilting to coat casserole bottom only. (Set glass measuring
cup on a heat-proof
surface to cool completely before soaking in hot water for cleaning.)
Sprinkle pecans over caramelized sugar. Set casserole aside until
caramelized sugar cools and hardens. Meanwhile, pour evaporated milk
into a 2-quart glass
measure. Microwave on high 3 minutes, or until milk just begins to boil.
Using a whisk, blend in remaining ½ cup sugar, cinnamon, zest, nutmeg,
salt, vanilla and
eggs. Blend in pumpkin.
Pour mixture into prepared casserole and cover with wax paper. Rotating
as needed, microwave on medium (50 percent) 13 minutes, or until center
is almost set.
Cool and refrigerate.
To serve, unmold on a rimmed platter. Cut into wedges and slide wedges
onto dessert plates. Spoon sugar syrup over top. Makes 6 servings, each:
268 calories.
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Date: Mon, 28 Mar 94 19:55:51 EST
From: FREEDMJ@delphi.com
Chili with pumpkin
4 Cup Water
1 can Tomato, crushed (28 oz)
3 can Red Kidney Beans (16 oz)
1 can Solid pack Pumpkin (16 oz)
1 Cup Onion, Chopped
1 Cup Red Bell Pepper, Chopped
1 Cup Bulgur wheat, uncooked
1 Cup Green chilies, chopped
1 Tbs Chili powder
1 tsp Garlic, minced
1 tsp ground Cumin
1 tsp salt
Drain and rinse the beans. Put all ingredients into a pot and bring to a
boil. Reduce heat and simmer for 35 min.
kwvegan vegan
----------------------------------------------------
Robert Lusk aka:
The Pepper Fool
http://www.PepperFool.com
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