PUMPKIN CHILI MEXICANA

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
St. Pete Times, 10/27/94