Prep: 10 Mins Cook: 40 Mins
Pumpkin lends color, nutrients and substance to this creamy Chili Mexicana. Onion, chile peppers, ground turkey and kidney beans seasoned with cumin and chili powder make a zesty and flavorful dish.

Pumpkin Chili Mexicana


  • 1 can (15 oz.) pure pumpkin
  • 2 tbls. vegetable oil
  • 1/2 cup chopped onion
  • 1 cup chopped red bell pepper
  • 1 clove garlic, finely chopped
  • 1 pound ground turkey
  • 2 cans (14.5 oz each) diced tomatoes, undrained
  • 1 can (15 oz.) tomato sauce
  • 1 can (15.25 oz.) kidney beans, drained
  • 1 can (4 oz.) ORTEGA Diced Green Chiles
  • 1/2 cup whole kernel corn
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper


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.
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