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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (504g) Recipe makes 6 servings |
||
| Calories 319 | ||
| Calories from Fat 110 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.3g | 18% | |
| Saturated Fat 2.6g | 12% | |
| Monounsaturated Fat 4.0g | ||
| Polyunsaturated Fat 4.5g | ||
| Trans Fat 0.2g | ||
| Cholesterol 59mg | 19% | |
| Sodium 1081mg | 45% | |
| Potassium 1210mg | 34% | |
| Total Carbohydrate 35.2g | 11% | |
| Dietary Fiber 9.4g | 37% | |
| Sugars 13.0g | ||
| Protein 21.2g | 42% | |
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Pumpkin Chili Mexicana
By: Lauralie41
Sep 21, 2005
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.
SERVES 6
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) 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
1
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.2
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.
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- Occasion > Seasonal > Fall
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Featured Reviews for This Recipe
From: Maito
On May 24, 2008
We liked all the veggies and color in this, but I think the sweetness from the pumpkin and tomato sauce weren't quite our thing. We also made this spicy by doubling and using the canned whole green chilis pureed with the seeds in them. Topping this with yogurt goes nicely.
From: ChristinaCeline
On Mar 5, 2008
Deelish! I didn't have some of the ingredients, so I substituted. Hominy for corn, lima beans for kidney beans, Rotel to combine the diced tomatoes and green chilies. This is so good, and the texture wonderful and comforting. A go-to recipe in my book from now on! So glad I've started using ground turkey. I never knew how delicious it could be!
From: justcallmetoni
On Dec 29, 2005
Delicious! I made a few small substitutions to make this my own. Combined red and yellow peppers in a effort to clear the veggie bin; replaced the canned chilis with 1/2 of a fresh jalapeno (see my about me); and I added 1 cup of corn for additional color. The pumpkin does not across as a separate flavor in the chili but as a rich note in the sauce that really helped bring it all together. Made the sauce creamier and more satisfying as a quick winter meal. Just loved this one. Thanks Lauralie!!
From: *Parsley*
On Feb 26, 2008
Wonderful chili! The pumpkin adds a great texture and a boost of vitamins and does not give the chili a pumkin-y taste. I made this as written, but doubled the kidney beans and halved the chili powder. I served dallops of light sour cream on top. I'll make this again for sure. Thanx!
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