Try this Pinata Pumpkin Chili recipe, or contribute your own.
Suggest a better descriptionIn 3 quart saucepan, cook meat, onion and garlic until meat is brown. Drain. Add pumpkin, water, taco seasoning, chili powder and salt. Bring to a boil. Cover; simmer 30 minutes. Season with red pepper flakes or hot pepper sauce. Garnish with cheese, corn chips and sour cream. NOTE: May add 16 oz red kidney beans; drained.
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Serving Size: 1 Serving (362g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 726 | ||
Calories from Fat: 539 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 59.9g | 80 % | |
Saturated Fat 23.3g | 116 % | |
Monounsaturated Fat 20.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 177.6mg | 55 % | |
Sodium 246.9mg | 9 % | |
Potassium 759.8mg | 20 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 5.5g | ||
Protein 37.1g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 726
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