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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

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