1 medium pumpkin, 4 to 5 pounds, or 2 cup solid pack pumpkin
1 small yellow
1 clove garlic, minced
1 red bell pepper, cored, diced
tablespoons vegetable oil
1 pound lean ground turkey or beef
4 cups diced
2 cups tomato sauce
2 cups cooked kidney beans
1 cup whole corn
1/2 cup diced green chiles, 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 F 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 6-quart saucepan, sauté 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, chiles, chili powder, cumin, salt and pepper. Bring to a boil;
reduce heat, cover, simmer 30 minutes or to desired consistency. Stir often.
Adjust seasoning. Serve from reserved pumpkin shell. Garnish if desired with
shredded cheese and sour cream.