Pumpkin Chili Mexicana Recipe

Pumpkin Chili Mexicana 


2 tablespoons vegetable oil

1/2 cup onion , chopped

2 (14 1/2 ounce) cans no-salt-added diced tomatoes , undrained

1 cup red bell pepper , chopped

1 (15 ounce) can Libby’s canned pumpkin

1 (15 ounce) can tomato sauce

1 garlic clove , finely chopped

1 lb ground turkey

1 (15 1/4 ounce) can kidney beans , drained

1 (4 ounce) can diced green chilies

1/2 cup frozen whole kernel corn , loose-pack

1/2 teaspoon ground black pepper

1 tablespoon chili powder

1 teaspoon ground cumin


Heat vegetable oil in a large saucepan over medium-high heat. Stirring frequently, add onion, bell pepper, and garlic cooking for approximatley 7 minutes or until tender. Add turkey and cook until browned. Drain.To turkey mixture add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, and pepper. Bring this to a boil then reduce heat to low. Cover saucepan and cook for 30 minutes, stirring occasionally.

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