Pumpkin Chili Mexicana

Your family will enjoy this tasty soup that's quick to make. Serve a tossed salad and tortilla chips to complete the meal.

Yield

4 servings

Ingredients

2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup chopped red bell peppers
1 clove garlic
1 pound ground turkey
2 (14.5 ounce) cans canned peeled and diced tomatoes
1 (15 ounce) can pure pumpkin
1 (15 ounce) can canned tomato sauce
1 (15.25 ounce) can canned kidney beans, drained
1 (4 ounce) can 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

Directions

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.

Estimated Time

Preparation Time: 15 minutes
Cook Time: 40 minutes

Nutritional Information

Amount per serving: Calories: 481; Total Fat: 18 g; Cholesterol: 90 mg; Sodium: 1900 mg; Total Carbs: 48.9 g; Dietary Fiber: 17.3 g; Protein: 32.8 g

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