Pumpkin Chili Mexicana
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
Instructions
- 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 black pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.