Mexican

Pumpkin Chili Mexicana is for Soup.

Pumpkin Chili Mexicana takes 15 minutes to prepare.

Pumpkin Chili Mexicana takes 60 minutes to cook.

Pumpkin Chili Mexicana makes 6 servings.

The ingredients for Pumpkin Chili Mexicana are:

2 T Vegetable oil (I used canola)
1/2 c chopped onion
1 c large chopped red bell pepper (or pepper of your choice)
1 clove garlic, finely chopped
1 pound ground turkey
2 (14.5 oz) cans diced tomatoes, undrained
1 (15 oz) can Pure Pumpkin
1 (15 oz) can tomato sauce
1 (15.25 oz) can kidney beans, drained and rinsed.
1 (4 oz) can diced green chiles
1/2 c whole kernel corn
1 T chili powder
1 t ground cumin
1 t salt
1/2 t ground black pepper

Here is how you make Pumpkin Chili Mexicana:

1. Heat oil in large sauce pan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5-7 minutes or until tender. Add turkey; cook until browned. Drain2 Add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low. Cover; Cook, stirring occasionall for 30 minutes (I simmered for a good hour or more. so use your own discretion) Number of Servings: 6Recipe submitted by SparkPeople user JENNIAUN.

The nutritional information for Pumpkin Chili Mexicana is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 329.8

• Total Fat: 12.6 g
• Cholesterol: 55.8 mg
• Sodium: 700.9 mg
• Total Carbs: 31.7 g
• Dietary Fiber: 9.6 g
• Protein: 22.7 g

Pumpkin Chili Mexicana is Mexican cuisine.