PUMPKIN CHILI

1 medium pumpkin, 4 to 5 lb., or 2 C. solid pack pumpkin
1 small yellow onion, chopped
1 clove garlic, minced
1 red bell pepper, cored, diced
2 T. vegetable oil
1 lb. lean ground turkey or beef
4 C. diced tomatoes
2 C. tomato sauce
2 C. cooked kidney beans
1 C. whole corn kernels
1/2 C. diced green chilies, to taste
1 T. chili powder
1 tsp. ground cumin
Salt and fresh black pepper

Cut lid in top of pumpkin; set aside. Remove seeds and pith; replace lid. Bake at 375ºF for 20 minutes. Scoop out pumpkin flesh, leaving at least 1/2-inch to hold pumpkin shape. Dice pumpkin and set aside. Reserve pumpkin shell.
In 6-quart saucepan, sauté onion, garlic and bell pepper in oil 5 minutes or until tender. Add ground meat; cook, stirring, until browned. Drain. Add tomatoes, tomato sauce, reserved pumpkin (2 to 3 cups fresh or 2 cups canned), kidney beans, corn, chilies, chili powder, cumin, salt and pepper. Bring to a boil; reduce heat, cover, simmer 30 minutes or to desired consistency. Stir often. Adjust seasoning. Serve from reserved pumpkin shell. Garnish if desired with shredded cheese and sour cream. Serve over cooked rice. Makes six to eight servings.