Recipe by lauralie41
Pumpkin lends color and nutrients to this zesty and flavorful dish. This Chili Mexicana recipe can be found on VeryBestBaking.com's website and will also be included in the Zaar World Tour 2005 swap, Mexico.
Top Review by Long legged mama
i have one suggestion that i think made this chili everyones favorite... i decided to be festive and make this for our halloween dinner party. everyone was skeptical before i made it but after tasting could not figure out how such a unique mix could be so good! every single guest went back for seconds:) i followed the recipe except i used ground beef instead of turkey because i think it adds more flavor. i also added browned beef & cooked rest of ingredients in crockpot instead of using a skillet. kept on low for an hour so guest could eat whenever they were hungry. my one suggestion that was a big hit is to serve warm chili over a large bake potato and top with sour cream and chives. this will be are annualy halloween chili for years to come. thanks for posting!!!
- 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) can Libby's canned pumpkin
- 1 (15 ounce) can tomato sauce
- 1 (15 1/4 ounce) can kidney beans, drained
- 1 (4 ounce) can 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
Directions See How It's Made
- Heat vegetable oil in a large saucepan over medium-high heat. Stirring frequently, add onion, bell pepper, and garlic cooking for approximatley 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.