April Fool Chili Serves: 6Serving Size: 1 cupIngredients:

• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 1 large bell pepper, chopped
• 2 15-oz cans of diced, no-salt-added tomatoes
• 4 cups water
• 2 15-oz cans of kidney beans, rinsed and drained
• 1 16-oz can of solid-pack pumpkin (not pumpkin pie mix!)
• 1/3 cup uncooked brown rice
• 1 and 1/2 tablespoons chili powder
• 2 teaspoons ground cumin

Directions: Heat vegetable oil in a large soup pot or Dutch oven over medium-high heat. Once the oil is hot, but not smoking, add the onion, garlic, and bell pepper. Sauté them for 3 minutes.Add the rest of the ingredients, bring the whole thing to a boil, then reduce it to a simmer. Cook for 30 minutes.Nutrition Information: Serves 6. Each serving contains 251 calories, 4 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 273 mg sodium, 44 g carbohydrate, 13 g dietary fiber, 6 g sugar, and 12 g protein.Each serving has 269% DV vitamin A, 56% DV vitamin C, 13% DV calcium, and 22% DV iron.Chef's Tips: I call this dish "April Fool Chili" because no one can ever guess the secret ingredient: pumpkin. Be sure to drain and rinse the beans thoroughly before adding them to the pot. Serve this chili with pasta, rice, or a baked potato. Garnish with fresh parsley for one last pop of color.Did You Know? Pumpkin is a great source of vitamin A. One serving of this dish contains over 200% of the daily value for vitamin A.