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.
Estimated Times: Preparation - 10 min | Cooking - 40 min | Yields - 6 servings
Ingredients: • 2 tablespoons vegetable oil • 1/2 cup chopped onion • 1 cup chopped red bell pepper • 1 clove garlic, finely chopped • 1 lb. ground turkey • 2 cans (14.5 oz each) no-salt added diced tomatoes, undrained • 1 can (15 oz.) LIBBY'S 100% Pure Pumpkin • 1 can (15 oz.) tomato sauce • 1 can (15.25 oz.) kidney beans, drained • 1 can (4 oz.) 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
Directions: 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.
ADD tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.
