Pumpkin Chili Mexicana

  1. 2 tablespoons vegetable oil
  2. 1/2 cup chopped onion
  3. 1 cup large chopped red bell pepper
  4. 1 clove garlic, finely chopped
  5. 1 pound ground turkey
  6. 1 (15-ounce) can tomato sauce
  7. 1/2 cup whole kernel corn
  8. 1 tablespoon chili powder
  9. 2 (14.5-ounce) cans diced tomatoes, undrained
  10. 1/2 teaspoon ground black pepper
  11. 1 teaspoon ground cumin
  12. 1 teaspoon salt
  13. 1 (15-oz.) can LIBBY'S® 100% Pure Pumpkin
  14. 1 (15.25-oz.) can kidney beans, drained and rinsed
  15. 1 (4-ounce) can ORTEGA® Diced Green Chiles
  1. Heat vegetable oil in large saucepan over medium-high heat.
  2. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender.
  3. Add turkey; cook until browned. Drain.
  4. Add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, salt and pepper.
  5. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.
  6. Makes 4 servings
  7. Recipe by Meals.com

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases