Pumpkin Chili

August 17, 2015

Pumpkin Chili

  • 2 lb. Sausage – without casing
  • 1 c. Onions – grated
  • 1 c. Green Peppers – diced
  • 1 tsp. Garlic – minced
  • 29 oz. Chili Style Diced Tomatoes – canned
  • 15 oz. Extra Thick and Zesty Tomato Sauce – canned
  • 4.5 oz. Green Chiles – chopped
  • 2 c. Pumpkin – cooked, pureed (or 15 oz. canned pumpkin puree)
  • 1 T. Chili Powder
  • 1 tsp. Cumin
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 1 1/2 c. Corn – fresh, cut off the cob
  • 31 oz. Kidney Beans – canned, drained
  • 32 oz. Pinto Beans – canned, drained
  • 2 c. Cheddar Cheese – shredded

Cook sausage until it is no longer pink. Add next 11 ingredients. Stir in corn, kidney beans and pinto beans. Simmer for 1 1/2 hours. Serve with cheddar cheese.

Serves 10

Bonnie Mortimer, Mount Pleasant

Finalist – Winter Squash/Pumpkin

2006 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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