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Full Online Book HomeLearning KitchenChili - Turkey - Pumpkin Chili Mexicana
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Chili - Turkey -  Pumpkin Chili Mexicana Post by :ab400 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :917

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Chili - Turkey - Pumpkin Chili Mexicana

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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1 onion (1/2 lb.), peeled and chopped 1 red bell pepper (1/2 lb.) rinsed, stemmed, seeded and chopped 6 cloves garlic, peeled and minced or pressed 1 fresh jalapeno chili, rinsed, stemmed, seeded & minced 1 tablespoon chili powder 1 1/2 teaspoons dried oregano 1 1/2 teaspoons ground cumin 2 or 3 turkey thighs (about 3 lb. total) 1 can (15 oz.) hominy (yellow or white), rinsed and drained 1 can (28 oz.) crushed tomatoes in puree or chopped tomatoes Shredded jack cheese Canned sliced black ripe olives Thinly sliced green onions Salt and pepper In a 4 1/2-quart or larger
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Chili - Turkey -  Pumpkin Chili Chili - Turkey - Pumpkin Chili

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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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