Pumpkin Chili Mexicana

Pumpkin lends color and nutrients 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.

2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup chopped red or green bell pepper
1 clove garlic, finely chopped
1 pound ground turkey
2 (14.5 ounce) cans no-salt added diced tomatoes, undrained
1 (15 ounce) can LIBBY'S 100% Pure Pumpkin
1 (15 ounce) can tomato sauce
1 (15 1/4 ounce) can 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

Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring 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. Reduce heat to low. Cover; cook, stirring occasionally for 30 minutes.

Yields 6 servings

Recipe and photograph courtesy of LIBBY'S� 100% Pure Pumpkin and meals.com - used with permission