Pumpkin Chili Mexicana Recipes

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PUMPKIN CHILI MEXICANA



Pumpkin Chili Mexicana image

Pumpkin lends color and nutrients to this zesty and flavorful dish. This Chili Mexicana recipe can be found on VeryBestBaking.com's website and will also be included in the Zaar World Tour 2005 swap, Mexico.

Provided by lauralie41

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
1/2 cup onion, chopped
1 cup red bell pepper, chopped
1 garlic clove, finely chopped
1 lb ground turkey
2 (14 1/2 ounce) cans no-salt-added diced tomatoes, undrained
1 (15 ounce) can Libby's canned pumpkin
1 (15 ounce) can tomato sauce
1 (15 1/4 ounce) can kidney beans, drained
1 (4 ounce) can diced green chilies
1/2 cup frozen whole kernel corn, loose-pack
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground black pepper

Steps:

  • Heat vegetable oil in a large saucepan over medium-high heat. Stirring frequently, add onion, bell pepper, and garlic cooking for approximatley 7 minutes or until tender. Add turkey and cook until browned. Drain.
  • To turkey mixture add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, and pepper. Bring this to a boil then reduce heat to low. Cover saucepan and cook for 30 minutes, stirring occasionally.

Nutrition Facts : Calories 324.7, Fat 11.9, SaturatedFat 2.5, Cholesterol 52.2, Sodium 1064.4, Carbohydrate 36, Fiber 10.5, Sugar 12.3, Protein 23.1

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