Pumpkin Chili Mexicana

Ingredients

  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 1 cup chopped red bell pepper
  • 1 clove garlic, finely chopped
  • 1 lb. ground turkey
  • 2 cans (14.5 oz each) no-salt-added diced tomatoes, undrained
  • 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
  • 1 can (15 oz.) tomato sauce
  • 1 can (15.25 oz.) kidney beans, drained
  • 1 can (4 oz.) diced green chiles
  • 1/2 cup loose-pack frozen whole-kernel corn
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper

Directions

  1. 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.
  2. Add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.
Photo Credit: meals.com

Photo Credit: meals.com

Nutrition Information

Serving Size: 1/6 of Recipe | Servings: 6 | SmartPoints: 11 –

  • Amount Per Serving
  • Calories: 340
  • Total Fat: 12g
  • Saturated Fat: 2.5g
  • Cholesterol: 60mg
  • Sodium: 740mg
  • Carbohydrates: 40g
  • Dietary Fiber: 13g
  • Sugars: 14g
  • Protein: 22g
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