Pumpkin Chili Mexicana
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If you love pumpkin, you'll love this.... at least I do.
This recipe was give to me by one of my best friends who has lost 85+ lbs by following a Mediterranean diet. She is not banded. She is truly amazing and has learned to cook so healthy and wonderful. Thanks LINNY !!!!!
You can adjust this recipe any way you like and it still turns out wonderful.
2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup chopped red bell peppers
1 clove garlic
1 pound ground chicken breast or turkey
2 (14.5 ounce) cans canned peeled and diced tomatoes
1 (15 ounce) can LIBBY'S® Pumpkin Pie
1 (15 ounce) can canned tomato sauce
1 (15.25 ounce) can canned kidney Beans, drained
1 (4 ounce) can ORTEGA® Diced Green Chiles
1/2 cup whole kernel corn
1 1/2 tablespoons 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 chicken or 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.
MY SUGGESTION, EAT THE NEXT DAY......... YUMMY !!!!
You can put in what ever you want, any veggies, beans etc.
I also put in to bulk it up, zucchini, squash, green beans, peas, carrots (canned).
ENJOY !!!