Fiber-rich meatless chili for sport fanatics.

If you’re a sports fan rejoice. Why?
This weekend, you can watch football, (pro and college), baseball, and
in a few days, the basketball and hockey seasons start.

And if you enjoy watching your favorite sport and eating something filling
and nutritious, you’re in luck, listed below is a fan and fall favorite recipe
for chili, but wait, there’s something even better: It has the ultimate fall food
in it, the food: Pumpkin.

So, if you’re accustomed to chili made with 2 types of meat (sausage and hamburger)
and 2 types of cheese, (cheddar and mozzarella), ditch it this weekend and give
your health and waistline a break and make this following veggie laden, low
calorie pumpkin chili.


Recipe for Chunky Veggie Pumpkin Chili!
Ingredients:
1 can of crushed tomatoes (28 or 35 oz.)
1 can of pumpkin, (15 oz.)*
2 tsp. of chopped garlic
1 1/2 tsp. of cayenne pepper (or more)
1 tsp. of chili powder
1 tsp. pumpkin pie spice
1/2 tsp. ground cumin
1/4 tsp. of salt
1 can of beans (kidney or pinto)
1 can of black beans (15 oz. can)
1 can of diced tomatoes (14.5 oz.)
2 cups of portobella mushrooms, (6 to 8 oz.)
1 1/2 cups of chopped zucchini
1 cup of chopped onion
1/2 cup of canned diced chilies
Reduced-fat sour cream, optional
* Canned Pumpkin- A number of stores (Aldi, B.J.s, Kroger’s, Publix, Trader Joe’s
Costco and Walmart) will be selling loads of canned pumpkin, so stock up
and make chili, soups, and desserts for the next few months.
To make:
In a slow cooker, combine crushed tomatoes, pumpkin, garlic,
cayenne, chili powder, pumpkin pie spice, cumin and salt.
Add remaining ingredients and stir thoroughly. Cover;
cook on high for 2 hours and then turn it down to low for
6 or 7 hours. For a more festive look and more flavor place a
dollop of sour cream on top of each bowl.
Servings- enough for 10 servings.
Calories per bowl-135
Prot-7g.
Carbs-25g.
Fat-1g. (saturated 0g)

Sources:
* Lisa Lillien, creator of Hungry-Girl.com
* Taste of Home.com– website and magazine

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