Chili with Pumpkin and Fresh Garden Peppers

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What better way to celebrate a beautiful fall day then with Pumpkin!!! Fall is my favorite season of the year. With all the changing colors in nature its hard to Not be inspired.

What You Will Need:

1 pkg of extra lean Top Sirloin Ground, crumble and cook *** If you are vegetarian just add an extra can of red beans

1 Yellow Bell pepper, chopped

2 Green Bell Peppers, chopped

1 Poblano Pepper, chopped

1 Large Jalapeno, minced

1 Sweet Yellow onion, chopped

1 can Petite Diced Tomatoes

1 Can of Pumpkin (Read the ingredients to make sure the only thing you are getting is pumpkin.)

**** If you have the time, roasting your own pumpkin is best. Just cut a small pumpkin in half, remove seeds, and rub with a small amount of olive oil on the meat side (the part you eat) sprinkle with salt and pepper and bake in the oven at 400 for 30 minutes then scoop out the meat and mash.

1 Ear of Corn, grilled kernels cut off (you can use canned if its easier just make sure to read the ingredients.)

2 Cans of Red Beans, drained and rinsed

1 Bunch Fresh Cilantro, chopped

1 Bunch Green Onions, sliced

3 Cloves Garlic, minced

1 1/2 Tbsp ground Cumin

1 1/2 Tbsp ground Chili powder

1 Tsp ground Chipotle Chili powder

salt and pepper to taste

*Directions

Set up your Mis en Place, pour some wine and turn on Sinatra!

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On the stove cook the sirloin and crumble. Set aside

Grill the ear of corn then cut off the kernels when done.

In a crock pot turned to high add the bell peppers, poblano pepper, jalapeno, onion, tomatoes, beans, spices, and corn. Mix well.

Add remaining ingredient besides the cilantro and green onions to the crock pot.

Let everything simmer for 4 hours.

Makes 8 servings:

213 cal, 5.3 G fat, 27.6 G carb, 8.4 G fiber, 12.1 G pro, 3.8 G sugar

Extra: Top the chili with sour cream, cilantro, and green onion. Sit outside by a fire and enjoy!!! This recipe is so full of good nutrition it makes me smile!!

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