VEGAN--Roasted Pumpkins w/Vegetable Chili

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* Exported from MasterCook *

 

Roasted Pumpkins with Vegetable Chili

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 small pumpkins -- (1 pound each)

1 large onion -- coarsely chopped

1 green bell pepper -- coarsely chopped

1 yellow bell pepper -- coarsely chopped

1 stalk celery -- coarsely chopped

1 can stewed tomatoes -- (15-ounce)

1 can red kidney beans -- (15-ounce) drained

2 teaspoons chili powder

1 teaspoon ground cumin

1/4 teaspoon salt

1 tablespoon chopped cilantro -- optional

 

Preheat oven to 350 degrees. Cut top 1/4 off pumpkins. Remove and discard seeds

and fibers from pumpkins. Peel and coarsely chop tops.

 

Place pumpkins in roasting pan; place a piece of aluminum foil over the top.

Roast 25 to 30 minutes or until pumpkins are just tender. Watch carefully at end

of roasting time so pumpkins don't overcook.

 

Meanwhile, in heavy 3-quart saucepan, sauté onion, peppers, and celery until

they begin to brown. Add chopped pumpkin, the tomatoes, beans, chili powder,

cumin, and salt. Bring to a boil over high heat. Reduce heat and simmer 20

minutes.

 

To serve, place pumpkins in soup plates; ladle chili into pumpkins. Top with

cilantro, if desired. Encourage diners to enjoy the roasted pumpkin once they

have finished the chili.

 

Source:

" http://www.minutemeals.com "

 

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Per Serving (excluding unknown items): 119 Calories; 1g Fat (4.1% calories from

fat); 7g Protein; 24g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 90mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0