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Pumpkin Chili Mexicana

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Ingredients
  Vegetable oil 2 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped red bell pepper 1⁄2 Cup (8 tbs)
  Chopped green bell pepper 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), finely chopped
  Ground turkey/Lean ground beef 1 Pound
  Canned diced tomatoes 14 1⁄2 Ounce, undrained (3 1/2 Cups)
  Canned solid pack pumpkin 15 Ounce (1 3/4 Cup)
  Canned tomato sauce 15 Ounce (1 3/4 Cup)
  Canned kidney beans 15 1⁄4 Ounce, drained (1 1/2 Cups)
  Canned diced green chilies 4 Ounce (1/2 Cup)
  Whole kernel corn 1⁄2 Cup (8 tbs)
  Chili powder 1 Tablespoon
  Ground cumin 1 Teaspoon
  Salt 1 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Shredded cheddar cheese 1 Tablespoon, chopped
Directions

HEAT oil in large saucepan over medium-high heat.
Add onion, red bell pepper, green bell pepper and garlic; cook for 5 to 7 minutes or until tender.
Add meat; cook until browned.
Drain.
ADD tomatoes and juice, pumpkin, tomato sauce, kidney beans, chiles, corn, chili powder, cumin, salt and pepper.
Bring to a boil.
Reduce heat to low; cook, covered, for 30 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Ingredient: 
Pumpkin
Interest: 
Everyday

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