| Pumpkin Chili Mexicana |
2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup large chopped red bell pepper
1 clove garlic, finely chopped
1 pound ground turkey
2 (14.5-ounce) cans diced tomatoes, undrained
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
1 (15-ounce) can tomato sauce
1 (15.25-ounce) can kidney beans, drained and rinsed
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
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, salt and pepper. Bring to a boil. Reduce heat to low.
Cover;
cook, stirring occasionally, for 30 minutes.
Makes
4 servings
Recipe by Meals.com
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