Pumpkin Chili Mexicana

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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


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.