Pumpkin chili mexicana 2

Main Ingredient: Chili Pumpkin Various herbs and spices
Cuisine: Various North American Various South American
Yield:

Pumpkin chili mexicana 2 ingredients

1⁄2 c Onion, chopped
1 clv garlic, minced
1⁄2 c Red bell pepper, diced
1⁄2 c Green bell pepper, diced
2 T Vegatable oil
1 lb Ground turkey
-OR-
1 lb Lean ground beef
1 cn 28-oz. diced tomatoes
Undrained
1 3⁄4 c Canned or cooked pureed
-fresh pumpkin
1 cn 15-oz. tomato sauce
1 cn 15.¼-oz. kidney beans
-rinsed and drained
1 cn 4-oz. diced green chilies
1⁄2 c Canned or frozen corn
1 T Chili powder
1 t Ground cumin
1 t Salt
1⁄2 t Black pepper
garnish
cheddar cheese, shredded
Green onions, diced
Sour cream

Cooking Pumpkin chili mexicana 2

1. Sautei onion, garlic, and peppers in oil in 6-qt.
2. Saucepan 5-7 mins.
3. Or until tender.
4. Add ground meat, cook until browned, drain.
5. Add remaining ingredients except garnishes.
6. Bring to a boil; reduce heat, cover and simmer 30 mins.
7. Serve; garnished as desired.