Pumpkin Chili Mexicana

*PUMPKIN CHILI MEXICANA*

From the kitchen of Kathy Terry

Recipe from Allison Mitton


2 T. oil (or spray frying pan with Pam)

½ cup EACH – green bell pepper, red bell pepper, chopped onion

1 clove garlic, minced (or use powdered)

1 pound ground beef or turkey (optional)

3 ½ cups tomatoes, diced or crushed, undrained

15 oz (watch this amount) caned pumpkin

15 oz. tomato sauce

1 can kidney beans, drained (look for low salt)

1 can black beans, drained (look for low salt)

4 oz. green chilies

Small bag frozen corn

1 TB Chili Powder

½ tsp Cumin

1 tsp Salt

½ tsp Pepper


*Serve on the side*:  shredded cheddar cheese, chopped green onions, sour
cream, Frito's or tortilla chips

Sauté onion, peppers and garlic in butter.   Cook ground meat and
crumble.  Combine
all ingredients (except side ingredients) and bring to boil.  Reduce heat
and simmer, cover for 30 minutes.  (It is very thick because of the
pumpkin.)  Makes 6 to 8 or more servings.

*Tweaked low calorie recipe = Pam spray, low fat ground turkey.  Add fat
free sour cream, low-fat cheese and 10 corn chips