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.

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

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.

Attribution

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