Pumpkin Chili Mexicana

Pumpkin Chili Mexicana

48

"Your family will enjoy this tasty soup that's quick to make. Serve a tossed salad and tortilla chips to complete the meal."
Saved
Save
I Made it Rate it Share Print

Ingredients

55 m servings 481 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 481 kcal
  • 24%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 32.8 g
  • 66%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 1900 mg
  • 76%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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 turkey; cook until browned. Drain.
  2. 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.
You might also like

Reviews

48
  1. 60 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Hey can we get some extra stars for this recipe? It was just fabulous. I made a few minor alternations: Left out the red bell pepper since it bothers my stomach, used ground turkey breast, used ...

Most helpful critical review

This was okay, somewhat bland for my tastes. It did seem to get a little better the next day. If I were to make it again I would really bump up the spices and use ground turkey that contained so...

Hey can we get some extra stars for this recipe? It was just fabulous. I made a few minor alternations: Left out the red bell pepper since it bothers my stomach, used ground turkey breast, used ...

I made a vegetarian version, used 2 cans of black beans and one can of pinto beans. I increased the spices/seasonings, added extra corn and some chopped green bell pepper also. I blended my to...

I don't know how I first came across this recipe but when I did, I was very intrigued! Thank goodness for the positive reviews because I never would have given it a second thought otherwise! I...

Pumpkin in chili?! I had to try this. It was really tasty! Turkey is the perfect meat to use because of its mild flavor and the corn gave it all such a fresh taste. A keeper in my book.

I’ve never been a fan of chili, so when I make it it’s to please others who are. But I sure did love this! The fact that I might taste the pumpkin didn’t concern me - I wouldn’t have cared if ...

I made this early in the morning, followed recipe except doubled spices. I wasn't thrilled with the results (the consistency was great, the taste...not so much). I even asked members what to ...

We loved this chili -- very hearty! I also loved the extra healthiness the pumpkin provided, and I think that made the food taste even better in my mind (an added benefit to all already great ta...

I've been making this for over a year now. Have never used ground turkey, only leftover baked turkey. Made it once with chicken & it was still great. You'll have a pile of empty cans & wonder wh...

I was very concerned with the pumpkin ingredient but the chili came out surprisingly good and my family loved it. I did end up modifying based on what I had at home. I didn't use the ingredients...