Recipe: Pumpkin Chili Mexicana - Thomas, I have copied your pumpkin prep methods...

and I can't thank you enough!

Every year, I have a lot of pumpkins given to me, and now I know what to do with them. In previous years, beyond scooping out the seeds, I was feeling a bit overwhelmed.

Now I am going to take control of my pumpkin supply! And wow we love pumpkin! Did you see the Mexican pumpkin chili recipe posted a week or so ago? I haven't tried it yet...but I am going to, it looks soooo interesting!

Here it is again...cheers!

Carolyn!

PUMPKIN CHILI MEXICANA

1/2 cup onion; chopped
1 cloves garlic; minced
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
2 tbsp vegetable oil
1 lb ground turkey or lean ground beef
1 can (28 oz.) diced tomatoes, undrained
1 3/4 cup canned or cooked pureed fresh pumpkin
1 can (15.1/4 oz.) kidney beans, rinsed and drained
1 can (15 oz.) tomato sauce
1 can (4 oz.) diced green chilies
1/2 cup corn (canned or frozen)
1 tbsp chili powder
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
GARNISHES:
cheddar cheese, shredded
green onions, diced
sour cream

Saute onion, garlic, and peppers in oil in 6 quart saucepan 5-7 minutes or until tender.

Add ground meat, cook until browned; drain.

Add remaining ingredients except garnishes. Bring to a boil; reduce heat, cover and simmer 30 minutes.

Serve; garnished as desired.

Servings: 10
Source: St. Pete Times, 10/27/94