Wave 2 - Pumpkin Chili Mexicana
Pumpkin Chili Mexicana - I copied this over from the Medieterranean Diet recipe board since it was so well received there.
2 tablespoons vegetable oil - I used olive oil and maybe a little less
1/2 cup chopped onion - I used a whole onion
1 cup chopped red bell peppers -
1 clove garlic - I went heavy on this
1 pound ground turkey - I used ground turkey breast
2 (14.5 ounce) cans canned peeled and diced tomatoes
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (15 ounce) can canned tomato sauce
1 (15.25 ounce) can canned kidney beans, drained - I used pinquitos
1 (4 ounce) can ORTEGA® Diced Green Chiles
1/2 cup whole kernel corn - I used frozen corn
1 tablespoon chili powder - I went heavy on this
1 teaspoon ground cumin - I went heavy on this too
1 teaspoon salt
1/2 teaspoon ground black pepper
*Linda addition - Added some chopped fresh spinach during last 5 minutes of cooking*
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.
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 occasionally, for 30 minutes.
Changes for next time: Cut back on turkey and add some cooked bulgur or quinoa. Try different beans, black, white, etc. I plan on making this again after thanksgiving using up diced leftover turkey breast
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