Friday, February 18, 2011

Pumpkin Ancho Chili

Dried Ancho Pepper
2 c chopped onions
1 c celery
3 garlic cloves
1 lb ground beef, turkey, chicken or thinly sliced chicken breast
1 28 oz can crushed tomatoes
1 8 oz can tomato sauce
3 c kidney beans
3 c black beans
1 c pureed pumpkin
2 TBSP agave nectar or turbinado sugar
3 bay leaves
3 whole allspice
1 TBSP chili powder
1 tsp oregano
1/2 tsp black pepper
1 tsp cumin
1 tsp coriander
1/4 tsp crushed red pepper
pinch nutmeg or generous grating of fresh
1 dried ancho chili pepper

Brown meat in a skillet sprayed with cooking spray. Pull core from ancho pepper and put in a small saucepan. Cover with water, and simmer over low/medium heat.
Add meat and remaining ingredients to crockpot. Once pepper softens, puree in a blender or food processor and add to crockpot.

Cook on low setting in the crock pot for 6 hours, or low heat in a stock pot for 2 hours.

STATS (makes 12 servings)
227 calories, 34g carbs, 3g fat, 17g protein, 10g fiber,  327 g sodium

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