Pumpkin Chili Mexicana

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1 cup chopped red bell peppers
  • 2 cloves garlic
  • 1 pound ground turkey
  • 2 (14.5 oz) cans diced tomatoes
  • 1 (15 oz) can pumpkin
  • 1 (15 oz) can tomato sauce
  • 1 (15.25 oz) can kidney beans, rinsed and drained
  • 1 (15.25 oz) can black beans, rinsed and drained
  • 1 (4 oz) can diced green chiles
  • 1/2 cup taco sauce or picante sauce (optional)
  • 1/2 cup whole kernel corn
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • salt, black pepper, crushed red pepper – season to taste

Directions

  1. Heat olive 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.
  2. Add tomatoes with juice, pumpkin, tomato sauce, taco sauce, beans, chiles, corn, chili powder, cumin, salt pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.

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