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16Ingredients
60Minutes
490Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. extra virgin olive oil
- 1 large onion (diced)
- 6 oz. button mushrooms (diced)
- 4 cloves garlic (minced)
- 1 jalapeño (seeded and minced)
- 1 pie pumpkin (peeled, seeded, and cut into bite-sized pieces)
- 28 oz. crushed tomatoes
- 28 oz. black beans (undrained)
- 1/2 cup steel cut oats
- 4 Tbsp. chili powder
- 3 Tbsp. cumin
- 1 Tbsp. dried oregano
- 1/4 cup fine cornmeal
- 1 cup warm water
- salt
- pepper
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NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories490Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol |
Sodium1320mg55% |
Potassium1780mg51% |
Protein24g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate80g27% |
Dietary Fiber26g104% |
Sugars3g |
Vitamin A80% |
Vitamin C60% |
Calcium25% |
Iron80% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Liz 8 years ago
It came out really good, but required a little tweaking. I cooked it at a medium simmer (in a Dutch oven mostly covered) for about an hour and a half instead of the suggested 30 minutes. The pumpkin and beans needed the additional time to soften. I used the smallest pie (5-6" diameter) pumpkin that I could find and it still seemed like there was a little too much. Also, the pumpkin mellows the heat a lot so I'll try using two jalapeños next time. I added hot sauce after the fact to give it some heat this time around. Lastly, it's important to salt it enough to bring out the flavors; otherwise it will be bland. I had to play with the salt a lot on this one. It reheated really well; definitely better the second time around. The addition of steel cut oats is genius!