SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 329.8
  • Total Fat: 12.6 g
  • Cholesterol: 55.8 mg
  • Sodium: 700.9 mg
  • Total Carbs: 31.7 g
  • Dietary Fiber: 9.6 g
  • Protein: 22.7 g

View full nutritional breakdown of Pumpkin Chili Mexicana calories by ingredient
Report Inappropriate Recipe

Pumpkin Chili Mexicana

Submitted by: JENNIAUN

Introduction

"Pumpkin lends color, nutrients and substance to this creamy chili Mexicana. Onion, chile peppers, ground turkey, and kidney beans seasoned with cumin and chili power makes a zesty and flavorful dish" "Pumpkin lends color, nutrients and substance to this creamy chili Mexicana. Onion, chile peppers, ground turkey, and kidney beans seasoned with cumin and chili power makes a zesty and flavorful dish"
Number of Servings: 6

Ingredients

    2 T Vegetable oil (I used canola)
    1/2 c chopped onion
    1 c large chopped red bell pepper (or pepper of your choice)
    1 clove garlic, finely chopped
    1 pound ground turkey
    2 (14.5 oz) cans diced tomatoes, undrained
    1 (15 oz) can Pure Pumpkin
    1 (15 oz) can tomato sauce
    1 (15.25 oz) can kidney beans, drained and rinsed.
    1 (4 oz) can diced green chiles
    1/2 c whole kernel corn
    1 T chili powder
    1 t ground cumin
    1 t salt
    1/2 t ground black pepper

Directions

1. Heat oil in large sauce pan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5-7 minutes or until tender. Add turkey; cook until browned. Drain

2 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 occasionall for 30 minutes (I simmered for a good hour or more. so use your own discretion)

Number of Servings: 6

Recipe submitted by SparkPeople user JENNIAUN.






Great Stories from around the Web


Rate This Recipe