Pumpkin Chili Mexicana


2 TBSP vegetable oil
1 onion, chopped
1 red bell pepper, chopped
1 garlic clove, finely chopped
1 lb ground beef
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (15 ounce) can pumpkin
1 (15 ounce) can tomato sauce
1 (15 1/4 ounce) can red kidney beans, drained
1 (4 ounce) can diced green chilies
1/2 cup frozen whole-kernel corn, loose-pack
1/4 cup chili powder
1 tsp ground cumin
1/2 tsp ground black pepper


Heat vegetable oil in a large saucepan over medium-high heat. Stirring frequently, add onion, bell pepper, and garlic cooking for about 5 minutes or until tender. Add beef and cook until browned. Drain. To beef mixture add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, and pepper. Bring this to a boil than reduce heat to low. Cover saucepan and cook for 30 minutes, stirring occasionally.