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Pumpkin Chili Mexicana

Pumpkin Chili Mexicana

Pumpkin lends color and nutrients to this creamy Chili Mexicana. Onion, chile peppers, ground turkey and kidney beans seasoned with cumin and chili powder make a zesty and flavorful dish.

Ingredients

  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 1 cup chopped red or green bell pepper
  • 1 clove garlic, finely chopped
  • 1 pound ground turkey
  • 2 (14.5 ounce) cans no-salt added diced tomatoes, undrained
  • 1 (15 ounce) can LIBBY'S 100% Pure Pumpkin
  • 1 (15 ounce) can tomato sauce
  • 1 (15 1/4 ounce) can kidney beans, drained
  • 1 (4 ounce) can diced green chiles
  • 1/2 cup whole kernel corn
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Heat vegetable oil in large saucepan over medium-high heat.
  2. Add onion, bell pepper and garlic; cook, stirring, for 5 to 7 minutes or until tender.
  3. Add turkey; cook until browned. Drain.
  4. Add tomatoes with juice, pumpkin, tomato sauce, beans chiles, corn, chili powder, cumin, salt and pepper.
  5. Reduce heat to low. Cover; cook, stirring occasionally for 30 minutes.

Yield: 6 servings

Recipe and photo credit: LIBBY'S 100% Pure Pumpkin and meals.com




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