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Full Online Book HomeLearning KitchenMexican And Hispanic - Pumpkin Chili Mexicana By Mimi
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Mexican And Hispanic - Pumpkin Chili Mexicana By Mimi Post by :GeneTerrell Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2823

Click below to download : Mexican And Hispanic - Pumpkin Chili Mexicana By Mimi (Format : PDF)

Mexican And Hispanic - Pumpkin Chili Mexicana By Mimi

1/2 cup Onion -- chopped
1 clove Garlic -- minced
1/2 cup Red bell pepper -- diced
1/2 cup Green bell pepper -- diced
2 tbl. Vegetable oil
1 lb. Ground turkey or 1 lb. Lean ground beef
1 can (28-oz.) diced tomatoes -- undrained
1 3/4 cups Canned or cooked pureed
Sour cream
fresh pumpkin
1 can (15-oz.) tomato sauce
1 can (15.1/4-oz.) kidney beans -rinsed and drained
1 can (4-oz.) diced green chilies
1/2 cup Canned or frozen corn
1 tbl. Chili powder
1 tsp. Ground cumin
1 tsp. Salt
1/2 tsp. Black pepper

Garnish:
Cheddar cheese -- shredded
Green onions -- diced


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

Source: St. Pete Times, 10/27/94 :: MM by Sue Woodward
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Mexican And Hispanic - Pumpkin Chili Mexican And Hispanic - Pumpkin Chili

Mexican And Hispanic - Pumpkin Chili
1 medium pumpkin, 4 to 5 pounds or 2 cups solid pack pumpkin 1 small yellow onion, chopped 1 clove garlic, minced 1 red bell pepper, cored, 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, to taste 1 tablespoon chili powder 1 teaspoon ground cumin Salt and fresh black pepper Cut lid in top of pumpkin; set aside. Remove seeds and pith; replace lid. Bake at 375 degrees for 20 minutes. Scoop out pumpkin
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Mexican And Hispanic - Pumpkin Chili Mexicana Mexican And Hispanic - Pumpkin Chili Mexicana

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1/2 tsp. olive oil 1 cup red and green bell peppers, chopped 1/2 cup onions, chopped 1 clove garlic, minced 1 lb. ground chicken breast, skinless 29 ozs. stewed tomatoes, undrained 15 ozs. pumpkin, canned 15 ozs. tomato sauce 15 ozs. dark red kidney beans, canned, drained 1/2 cup green beans, canned, drained 1/2 cup frozen corn kernels, thawed 1 tbsp. chili powder 1 tsp. cumin 1 tsp. salt 1/2 tsp. black pepper In a skillet, heat oil over medium heat. Add bell peppers, onions, garlic, and chicken. Cook until vegetables are tender and chicken is no longer pink. Stir in
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