Pumpkin Chile Mexicana

By JimMac

Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup onion, chopped
• 1 cup red bell pepper, chopped
• 1 garlic clove, finely chopped
• 1 lb ground turkey
• 2 (14 1/2 ounce) cans no-salt-added diced tomatoes, undrained
• 1 (15 ounce) cans Libby's canned pumpkin
• 1 (15 ounce) cans tomato sauce
• 1 (15 1/4 ounce) cans kidney beans, drained
• 1 (4 ounce) cans diced green chilies
• 1/2 cup frozen whole kernel corn, loose-pack
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper

Preparation

Step 1

Heat vegetable oil in a large saucepan over medium-high heat. Stirring frequently, add onion, bell pepper, and garlic cooking for approximately 7 minutes or until tender. Add turkey and cook until browned. Drain.

To turkey mixture add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, and pepper. Bring this to a boil then reduce heat to low. Cover saucepan and cook for 30 minutes, stirring occasionally.