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.

Pumpkin Chili Mexicana

Ingredients

  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 1 cup chopped red 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 (15.25 ounce) can kidney beans, drained
  • 1 (4 ounce) can diced green chiles
  • 1/2 cup loose-pack frozen whole-kernel corn
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper

Instructions

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

Prep: 10 min | Cook: 40 min | Yield: 6 servings

Recipe and photo used with permission from: Nestlé® and meals.com

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