Pumpkin Chili Mexicana
|Vegetable oil||2 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped red bell pepper||1⁄2 Cup (8 tbs)|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), finely chopped|
|Ground turkey/Lean ground beef||1 Pound|
|Canned diced tomatoes||14 1⁄2 Ounce, undrained (3 1/2 Cups)|
|Canned solid pack pumpkin||15 Ounce (1 3/4 Cup)|
|Canned tomato sauce||15 Ounce (1 3/4 Cup)|
|Canned kidney beans||15 1⁄4 Ounce, drained (1 1/2 Cups)|
|Canned diced green chilies||4 Ounce (1/2 Cup)|
|Whole kernel corn||1⁄2 Cup (8 tbs)|
|Chili powder||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Shredded cheddar cheese||1 Tablespoon, chopped|
HEAT oil in large saucepan over medium-high heat.
Add onion, red bell pepper, green bell pepper and garlic; cook for 5 to 7 minutes or until tender.
Add meat; cook until browned.
ADD tomatoes and juice, pumpkin, tomato sauce, kidney beans, chiles, corn, chili powder, cumin, salt and pepper.
Bring to a boil.
Reduce heat to low; cook, covered, for 30 minutes.