Pumpkin Chili Mexicana

This recipe serves 8 to 12 people. It can be cut in half.


1/4 c vegetable oil

1 c chopped onion

2 c chopped red bell peppers

2 cloves garlic

2 lbs. ground turkey

4 (14.5 oz) cans canned, peeled and diced tomatoes (can instead use Mexican style diced tomatoes and skip the diced green chiles below)

2 (15 oz) cans libbys 100% pure pumkin puree

2 (15 oz) cans canned tomato sauce

2 (15oz) cans canned kidney beans, drained

2 (4 oz) cans ortega diced green chiles

1 c whole kernal corn

2 T chili powder

2 tsp ground cumin

2 tsp salt

1 tsp ground black pepper

1 box corn bread mix (optional) 


Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5-7 minutes or until tender. Add turkey; cook until browned. Drain. Add tomatoes with juice, pumkin, tomato sauce, beans, chiles, corn, chili powder cumin, salt and pepper. Bring to boil. Reduce heat to low. Cover; cook, stirring occassionally, for 30 minutes. If using a Dutch oven, blend cornbread mix with water and put over top of chili. Cook approx. twenty additional minutes.


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