Pumpkin Chili Mexicana recipe
From kikiman 16 years ago
- 25 minutes to make
- Serves 8
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 shopping list
- 1/2 cup chopped onion shopping list
- 1 cup chopped red or green bell pepper shopping list
- 1 clove garlic, finely chopped shopping list
- 1 pound ground turkey shopping list
- 2 (14.5 ounce) cans no-salt added diced tomatoes, undrained shopping list
- 1 (15 ounce) can LIBBY'S 100% Pure pumpkin shopping list
- 1 (15 ounce) can tomato sauce shopping list
- 1 (15 1/4 ounce) can kidney beans, drained shopping list
- 1 (4 ounce) can diced green chiles shopping list
- 1/2 cup whole kernel corn shopping list
- 1 tablespoon chili powder shopping list
- 1 teaspoon ground cumin shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon ground black pepper shopping list
How to make it
- Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.
- Add tomatoes with juice, pumpkin, tomato sauce, beans chiles, corn, chili powder, cumin, salt and pepper. Reduce heat to low. Cover; cook, stirring occasionally for 30 minutes.
- Yields 6 servings
People Who Like This Dish 6
- annieamie Los Angeles, US
- pinksquirrel CA
- eclaires Chicago, IL
- bigleo Orange, CA
- mrspotatohead Minneapolis, MN
- dandelion Ashland, NE
- kikiman Karachi, PK
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The Rating
Reviewed by 2 people-
What a great dish to make for the Halloween party! I just love your recipe! Thanks so much for sharing! A big "5" rating from me!
annieamie
in Los Angeles loved it
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Awesome recipe - thanks!
mrspotatohead
in Minneapolis loved it
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