Ingredients
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2
-
1/2
-
1
-
1
-
1
-
2
-
1
-
1
-
1
-
1
-
-
-
-
-
Directions
Pumpkin Chili Mexicana, Pumpkin lends color and nutrients to this zesty and flavorful dish. This Chili Mexicana recipe can be found on VeryBestBaking.com’s website and will also be included in the Zaar World Tour 2005 swap, Mexico., This was a great recipe! I loved the addition of pumpkin! I only put in 3/4 TSBP of the chili powder because I was afraid of making it too spicy since my 2 boys and I both don’t like spice. I saved the 1/4 in case my husband wanted to add extra in since he likes the spice. The heat was just right for us, and my husband was pleased with it enough that he didn’t choose to add any more spice. I’m definitely keeping this recipe on hand! Thanks for posting!, This one wasn’t for us. It was too tomatoey for us and I only used 1 8oz can of tomatoe sauce. As soon as I put it in, I knew I shouldn’t have put any. It was edible but I wouldn’t make it again. We covered up the taste by adding cheese, sour cream, and sir racha on top. And eating it with tostadas. I took it to my neighbor and she liked it, but she loves tomatoes.
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Steps
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1
Done
|
Heat Vegetable Oil in a Large Saucepan Over Medium-High Heat. Stirring Frequently, Add Onion, Bell Pepper, and Garlic Cooking For Approximatley 7 Minutes or Until Tender. Add Turkey and Cook Until Browned. Drain. |
|
2
Done
|
to Turkey Mixture Add Tomatoes With Juice, Pumpkin, Tomato Sauce, Beans, Chiles, Corn, Chili Powder, Cumin, and Pepper. Bring This to a Boil Then Reduce Heat to Low. Cover Saucepan and Cook For 30 Minutes, Stirring Occasionally. |
