Pumpkin Chili

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  • 1 medium pumpkin, 4 to 5 pounds, or 2 cup 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 chiles, to taste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • Salt and fresh black pepper


  1. Cut lid in top of pumpkin; set aside. Remove seeds and pith; replace lid. Bake at 375 degrees F for 20 minutes.
  2. Scoop out pumpkin flesh, leaving at least 1/2-inch to hold pumpkin shape. Dice pumpkin and set aside. Reserve pumpkin shell.
  3. In 6-quart saucepan, sauté onion, garlic and bell pepper in oil for 5 minutes or until tender. Add ground meat; cook, stirring, until browned. Drain.
  4. 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 for 30 minutes or to desired consistency. Stir often.
  5. Adjust seasoning. Serve from reserved pumpkin shell. Garnish if desired with shredded cheese and sour cream.
  6. Serve over cooked rice.

Yield: 6 to 8 servings

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