Pumpkin Chili

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Pumpkin Chili

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1 medium (4-5 pounds) pumpkin OR 2 cups solid pack pumpkin

1 small yellow onion, chopped

1 clove garlic, minced

1 red bell pepper, cored and diced

2 tablespoons vegetable oil

1 pound lean ground turkey or beef

4 cups diced tomatoes

2 cups tomato sauce

2 cups cooked kidney beans

1 cup whole corn kernels

1/2 cup diced green chilies

1 tablespoon chili powder

1 teaspoon ground cumin

Salt and pepper

Directions

Preheat oven to 375 degrees.

Cut lid on top of pumpkin; set aside. Remove seeds and pith. Replace lid. Bake pumpkin for 20 minutes. Scoop out pumpkin flesh, leaving at least 1/2-inch to hold pumpkin shape. Dice pumpkin and set aside. Reserve pumpkin shell.

In a 6-quart saucepan, saute onion, garlic, and bell pepper in oil 5 minutes, or until tender. Add ground meat.

Cook, stirring, until browned; drain.

Add tomatoes, tomato sauce, reserved pumpkin (2 to 3 cups fresh or 2 cups canned), kidney beans, corn, chilies, chili powder, cumin, salt and pepper. Bring to a boil.

Reduce heat; cover, simmer 30 minutes or to desired consistency; stir often.

Serve chili from reserved pumpkin shell. Garnish with shredded cheese and sour cream.

May be served over cooked rice.

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