Search thousands of recipes reviewed by home cooks like you.

Pumpkin Chili Mexicana

Pumpkin Chili Mexicana

  • Prep

  • Cook

  • Ready In

Libby's(R) Pumpkin

Your family will enjoy this tasty soup that's quick to make. Serve a tossed salad and tortilla chips to complete the meal.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

LindaT
12
11/15/2004

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 pinquito beans since that was what was in the cupboard, used frozen corn since I had an open box and went heavier on the chili, cumin and garlic. Oh yes. I also added some fresh chopped spinach. I tasted this last night after cooking and it was very good. Today I had this for lunch and I couldn’t stop saying “ Mmmmmm” the whole time. If you can make this the day before you plan to serve it, I really recommend it. I served this with a savory corn muffin. This would be a great recipe for thanksgiving leftovers.. Used diced turkey meat and leftover pumpkin. Any additional veggies would be good in this as well. I’ll make this again soon, that’s for sure!

Justus&Dane's Mom
9
10/20/2010

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 tomatoes up before adding as I don't like tomato chunks in my soups/chili's :-) This is really good and so good for you!!

What a Dish!
9
4/18/2005

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 had a can of pumpkin left over from the holdiays that I wanted to use up. I regularly have all of the other indgredients on hand, so I decided to try it. I browned the turkey, onions and garlic on the stove and then threw the mixture in the crockpot, along with everything else. Cooked all day on low. This chili is great! I was wary to eat it because I was afraid it would taste like pumpkin. It does not taste like pumpkin! It's a great, tasty, thick chili. (Easy to make, too). I didn't tell my husband about the "secret indgredient" until after dinner was over. He was totally amazed! He loved it too. I served it with sour cream, corn muffins and a green salad. Even my almost-3-year old ate this and loved it! What a great recipe. Will make again!