Pumpkin chili mexicana 2

Pumpkin chili mexicana 2
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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.

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