Pumpkin Chili Mexicana Recipe |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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 |
Directions:
1. 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.
2. 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.
3. Yields 6 servings
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