Soups & Salads
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Pumpkin Chili Mexicana
Level
Easy
Prep
10 minutes
Cook
40 minutes
Servings
10 servings, 1 cup each
  • This creamy and colorful Pumpkin Chili Mexicana features pumpkin, onion, chiles, ground turkey and kidney beans seasoned with cumin and chili powder and makes a zesty and flavorful dish.
KEY INGREDIENTS
Libby's
100% PURE PUMPKIN
LIBBY'S® 100% Pure Pumpkin 15 oz
NET WT 15 oz (425 g)
INGREDIENTS
  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 1 cup chopped red bell pepper
  • 1 clove garlic, finely chopped
  • 1 pound ground turkey
  • 2 cans (14.5 ounces each) no-salt-added diced tomatoes, undrained
  • 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
  • 1 can (15 ounces) tomato sauce
  • 1 can (15.25 ounces) kidney beans, drained
  • 1 can (4 ounces) 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
MAKE IT
Step 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.
Step 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.
VARIATIONS
If using 29oz Libby’s Pure Pumpkin
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Double all ingredients
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