Pumpkin Chili Mexicana
  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 1 cup chopped red bell peppers
  • 1 clove garlic
  • 1 pound ground turkey
  • 2 (14.5 ounce) cans crushed tomatoes
  • 1 (15 ounce) can pumpkin
  • 1 (15 ounce) can canned tomato sauce
  • 1 (15.25 ounce) can canned kidney beans, drained
  • 1 (4 ounce) can green chilis
  • 1/2 cup whole kernel corn
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  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 pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes
This come's from the Libby's website. The ground turkey and pumpkin make it very healthy! I know the pumpkin sounds a little funny, but trust me it's so delcious and comforting on a chilly fall night. It is pretty quick to prepare, but you could also brown the meat and then combine all inredients in the crockpot and let it cook all day. I also add some ground cinnamon.