Pumpkin Chili Mexicana
Created by amafor3 on November 1, 2011
- Servings: 5
- Prep Time: 20m
- Cook Time: 40m
- Recipe #1841
Ingredients
- 2 tablespoons vegetable oil
- 1/2 cup onion, chopped
- 1 cup red bell pepper, chopped
- 1 garlic clove, finely chopped
- 1 pound ground turkey
- 1 (29 ounce) can no salt added diced tomatoes, undrained
- 1 (15 ounce) can Libby's 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
- 1 tablespoon chili powder, or to taste
- 1 teaspoon cumin
- 1/2 teaspoon ground black pepper
How to Make
-
Step 1: Over medium high heat add vegetable oil to large saucepan or dutch oven and heat through. Add onion, bell pepper, garlic and cook until tender approximately 7 minutes. Stir mixture frequently. Add ground turkey to vegetables and cook turkey until browned. Drain.
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Step 2: To turkey and vegetables add remaining ingredients. Bring to a boil then reduce heat to low and cover saucepan or dutch oven. Simmer for 30 minutes stirring occasionally. Ladle into bowls and serve immediately.
Nutritional Facts
- Serving Size: 1 (645.5 g)
- Calories 826.6
- Total Fat - 29.1 g
- Saturated Fat - 7.5 g
- Cholesterol - 226.1 mg
- Sodium - 2390.4 mg
- Total Carbohydrate - 59.6 g
- Dietary Fiber - 6 g
- Sugars - 24.5 g
- Protein - 79.1 g
- Calcium - 113.7 mg
- Iron - 7.5 mg
- Vitamin C - 27.1 mg
- Thiamin - 0.4 mg