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Crustless LIBBY’S® Famous Pumpkin Pie

Harvest Pumpkin Apple Bread

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(155)

I made a few substitutions with my recipe which I think really made it...

Melissa J., Delaware on 2/10

Pumpkin Chili Mexicana

LIBBYS.^® Only Homemade Tastes This Good.™

Level: Easy

Pumpkin lends color and nutrients to this creamy Chili Mexicana. Onion, chile peppers, ground turkey and kidney beans seasoned with cumin and chili powder make a zesty and flavorful dish.

Prep: 10 min

Cooking: 40 min

Yields: 6 servings

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

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Directions

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 and black pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.

Remember to follow baking instructions before consuming.

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Recipe Reviews

Melissa J. , Delaware
February 2010

Awesome Chili!

I made a few substitutions with my recipe which I think really made it that much better. Instead of using tomato sauce I used a jar of medium salsa, added some Adobo seasoning, and a can of black beans. I also used a little brown sugar and some cinnamon to bring out the flavor of the pumpkin. Instead of a saucepan I used a crockpot and let the chili cook on high for about 3 hours. Definitely give this recipe a try if you're looking to spice up your normal chili recipe!.

Stasia S. , Vienna/IL
November 2009

Popular with everyone

This chili is loved by our guests whenever we serve it. It's hearty & delicious, even to the non-adventurous eaters..

J. , West Carrollton, OH
August 2008

Awesome!

I made this chili for a quick dinner. I was super easy to make ready to eat fast. I like my chili a little thinner so I added some chicken stock to thin it out a bit. I also used ground beef instead of turkey and forgot to get green chiles at the strore and just added some extra chili powder and some cayenne pepper. One addition that made the chili even better was just a touch of cinnamon it really accents the pumpkin nicely. This recipe is super easy and very open to additions as you can see. My fiance and I loved it! A real must try!.

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NUTRITION FACTS
Amount Per Serving 6 servings
Serving Size 1/6 of recipe
Calories 340
Calories from Fat. 110
% Daily Value
Total Fat 12g	19%
Saturated Fat 2.5g	13%
Cholesterol 60mg	20%
Sodium 740mg	31%
Carbohydrates 40g	13%
Dietary Fiber 13g	54%
Sugars 14g
Protein 22g
Vitamin A	250%
Vitamin C	120%
Calcium	6%
Iron	20%
* Percent Daily Values are based on a 2000 calorie diet
*Learn more

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