Gluten-Free Recipes: Pumpkin Chili | Submitted By: BMWRIGHT69

2 pounds ground beef1 large onion, diced1 green bell pepper, diced2 (15 ounce) cans kidney beans, drained1 (46 fluid ounce) can tomato juice1 (28 ounce) can peeled and diced tomatoes with juice1/2 cup canned pumpkin puree1 tablespoon pumpkin pie spice1 tablespoon chili powder1/4 cup white sugarIn a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour. Amount Per Serving  Calories: 409 | Total Fat: 16.4g | Cholesterol: 69mg

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101 Famous Gourmet New Mexico Chili Recipes

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Super Foods: White Chili IV | Submitted By: Ken Eaton

1 tablespoon olive oil4 skinless, boneless chicken breast halves - cubedcoarsely ground black pepper to taste1 large onion, chopped6 cloves garlic, minced3 green chile peppers, seeded and minced1 green bell pepper, chopped1 red bell pepper, chopped1 (8 ounce) package mushrooms, sliced3 (15 ounce) cans pinto beans4 green onions, chopped1 bunch fresh parsley, chopped1 cup white wine2 (14.5 ounce) cans chicken broth2 cubes chicken bouillon1 teaspoon dried rosemary1 teaspoon dried thyme1 tablespoon dried oregano1 1/2 tablespoons ground cumin2 bay leavesIn a large pot over medium-high heat, cook chicken in olive oil with black pepper until brown. Stir in onion, garlic and chiles and cook until onion begins to soften. Stir in bell peppers, mushrooms, beans, green onions and parsley. Pour in wine and chicken broth. Season with bouillon, rosemary, thyme, oregano and cumin. Place bay leaves in pot, cover, reduce heat and simmer 90 minutes. Amount Per Serving  Calories: 529 | Total Fat: 5.1g | Cholesterol: 37mg

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