Pumpkin Chili Mexicana Recipe

Pumpkin Chili Mexicana Recipe

  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 1 cup chopped red bell peppers
  • 1 clove garlic
  • 1 pound ground turkey
  • 2 (14.5 ounce) cans canned peeled and diced tomatoes
  • 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
  • 1 (15 ounce) can canned tomato sauce
  • 1 (15.25 ounce) can canned kidney beans, drained
  • 1 (4 ounce) can ORTEGA® 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
  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. Add turkey; cook until browned. Drain.
  2. ADD tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.
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