Title: Pumpkin Chili Mexicana
Categories: Chili
Yield: 10 Servings

1/2	c	Onion; chopped
1	cl	Garlic; minced
1/2	c	Red bell pepper; diced
1/2	c	Green bell pepper; diced
2	tb	Vegetable 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	15.1/4-oz. kidney beans; rinsed and drained
1	cn	4-oz. diced green chilies
1/2	c	Canned or frozen corn
1	tb	Chili powder
1	ts	Ground cumin
1	ts	Salt
1/2	ts	Black pepper
GARNISH
		Cheddar cheese; shredded
		Green onions; diced
		Sour cream

Saute onion, garlic, and peppers in oil in 6-qt. saucepan 5-7 mins. 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 mins. Serve; garnished as desired.

Source: St. Pete Times, 10/27/94 :: MM by Sue Woodward

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