Pumpkin Chili Mexicana

Yield: 6 servings

2 tablespoons olive or canola oil

1/2 cup chopped onion

1 cup chopped red bell pepper

1 clove garlic, finely chopped

1 lb. ground turkey (can substitute Core meat substitute or other lean ground meat)

2 cans (14.5 oz each) diced tomatoes, undrained

1 can (15 oz.) LIBBY'S 100% Pure Pumpkin

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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Turkey Chili

1 pkg of lean ground turkey

3 cloves garlic, chopped

2 onions, chopped

1 large can of tomatoes

1 can diced tomatoes

1 can black beans

1 can red kidney beans

Chili powder to taste

Salt & pepper to taste

Sauté ground turkey in pot, add garlic & onion and cook until softened. Add tomatoes. Add rinsed beans and chili powder.

Salt & pepper to taste and cook until thick. It took about 45 minutes on low/med heat.

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