- 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
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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
