Pumpkin Chili Mexicana
This recipe serves 8 to 12 people. It can be cut in half.
Ingredients:
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)
Directions:
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.