How to Make Pumpkin Chili Mexicana - A Step-by-Step Guide

There's nothing quite like a warm bowl of chili on a cool fall evening. And when it comes to comforting, hearty meals, pumpkin chili Mexicana is a dish that truly delivers. This recipe combines the earthy sweetness of pumpkin with the savory, smoky flavors of traditional Mexican spices, creating a delicious and satisfying meal that's perfect for the autumn season.

One of the great things about this recipe is its versatility. Whether you're a meat eater, a vegetarian, or even a vegan, ...

Read more

Ingredients

  • 2 tablespoons vegetable oil
  • ½ cup chopped onion
  • 1 cup chopped red bell peppers
  • 1 clove garlic
  • 1 pound ground turkey
  • 2 (14.5 ounce) cans canned peeled and diced tomatoes
  • 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
  • 1 (15 ounce) can canned tomato sauce
  • 1 (15.25 ounce) can canned kidney beans, drained
  • 1 (4 ounce) can ORTEGA® Diced Green Chiles
  • ½ cup whole kernel corn
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • Nutrition

    481 cal.

    • Total Fat: 18g
    • Saturated Fat: 4g
    • Cholesterol: 90mg
    • Sodium: 1900mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 17g
    • Total Sugars: 16g
    • Protein: 33g
    • Vitamin C: 95mg
    • Calcium: 167mg
    • Iron: 11mg
    • Potassium: 1151mg