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."

Ingredients

55 m {{adjustedServings}} servings 481 cals
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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

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Directions

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  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.
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Reviews

48
  1. 60 Ratings

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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...