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Mexican Winter Chili

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  • Makes: 4 servings
  • Serving Size: 1 1/4 cup
  • Prep: 20 mins
  • Cook: 45 mins

Mexican Winter Chili

Directions

  1. In a Dutch oven cook and stir pork in hot oil over medium-high heat for 5 minutes or until browned. Stir in onion, poblano, and sweet pepper. Cook and stir for 5 minutes or until tender. Stir in cocoa powder, cumin, garlic powder, cinnamon, and cayenne. Add broth and the water. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until pork is tender.
  2. Stir in pumpkin, cream, and salt and black pepper to taste. Return to boiling; reduce heat. Simmer 5 minutes. If desired, top with fresh cilantro.

Nutrition Facts (Mexican Winter Chili)

  • Per serving:
  • 362 kcal cal.,
  • 20 g fat
  • (7 g sat. fat,
  • 2 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 91 mg chol.,
  • 626 mg sodium,
  • 19 g carb.,
  • 5 g fiber,
  • 7 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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