Title: Vegetable Chili with Pumpkin-Seed Pesto
Categories: Main dishes, Vegetarian, Soups & ste, Vegetables
Yield: 1 servings

Cooking spray
1 c Chopped onion
3 c Diced bell pepper; (red
-and/or green and/or yellow)
1 c Chopped celery
1/2 c Sliced green onions
1 Jalapeno pepper; seeded and
-minced
3 Garlic cloves; crushed
4 c Cubed peeled acorn squash
3 c Quartered fresh mushrooms;
-(about 3/4 pound)
1 1/2 c Coarsely chopped zucchini
1 1/2 c Coarsely chopped yellow
-squash
1 tb Chili powder
1 ts Ground cumin
1/2 ts Salt
1/2 ts Ground red pepper
1/4 ts Black pepper
29 oz Canned no-salt-added stewed
-tomatoes; undrained
2 ts Grated lime rind
2 tb Fresh lime juice
32 oz Canned pinto beans; drained

-----------------------------PUMPKIN-SEED PESTO-----------------------------
1/4 c Unsalted pumpkin-seed
-kernels; toasted
2 Garlic cloves; halved
1 1/2 c Fresh cilantro leaves
1/2 c Fresh parsley leaves
1/4 c Fat-free less-sodium chicken
-broth
2 tb Olive oil
1/4 c Grated parmesan cheese
1/2 ts Grated lime rind
1/4 ts Salt
1/4 ts Ground cumin
Lime wedges; (optional)

1. Place a large Dutch oven coated with cooking spray over medium-high heat
until hot. Add chopped onion and next 5 ingredients (chopped onion through
garlic); cook 5 minutes or until tender, stirring frequently. Add the acorn
squash, mushrooms, zucchini, and yellow squash; cook 5 minutes or until
tender, stirring frequently. Add the chili powder and the next 5
ingredients (chili powder through tomatoes). Partially cover, reduce heat
to medium-low, and cook 45 minutes. Add rind, juice, and beans, and cook 15
minutes. Top each serving with Pumpkin-Seed Pesto, and garnish with lime
wedges, if desired. Yield: 3 quarts (serving size: 1 1/2 cups chili and 2
tablespoons pesto).

PUMPKIN-SEED PESTO

1. Place pumpkin-seed kernels and garlic in a food processor; process 30
seconds or until finely chopped. Add cilantro and parsley. Pulse 5 to 6
times or until coarsely chopped. With processor on, pour broth and oil
through food chute, and process for 3 seconds or until blended. Spoon into
a small bowl; stir in Parmesan cheese and remaining ingredients. Yield: 1
cup (Serving size: 2 tablespoons.). Calories 72 (78% from fat); FAT 6.2g;
PROTEIN 2.6g; FIBER 0.8 g; CHOL 2mg; IRON 1.7 mg; SODIUM 140 mg: CALC 60
mg.

CALORIES 308 (22% from far); FAT 7.5g (sat 1.6g, mono 3.6g, poly 1.8g);
PROTEIN 13.3g; CARB 53.1g; FIBER 8g; CHOL 16mg; IRON 7mg; SODIUM 526mg;
CALC 209mg

Recipe by: The Best of Cooking Light: Classics, 1998, page 112

Posted to MasterCook Digest by Kathleen on Oct 17,
1998, converted by MM_Buster v2.0l.