pumpkin in chili?

This is positively a weird yet delicious recipe. I have a pretty good Chili recipe, but I was feeling creative or maybe daring last night. Before you say, “sick”, just know that Aaron had 2 serving and I really enjoyed it, Pumpkin Chili Mexicana. I really want to share this with you so you can try it too. Try it and let me know what you think.


Pumpkin Chili Mexicana

• 2 tablespoons vegetable oil

• 1/2 cup onion, chopped

• 1 cup red bell pepper, chopped

• 1 garlic clove, finely chopped

• 1 lb ground turkey

• 2 (14 1/2 ounce) cans no-salt-added diced tomatoes, undrained

• 1 (15 ounce) can canned pumpkin

• 1 (15 ounce) can tomato sauce

• 1 (15 1/4 ounce) can kidney beans, drained

• 1 (4 ounce) can diced green chilies

• 1/2 cup frozen whole kernel corn, loose-pack

• 1 tablespoon chili powder

• 2 teaspoon ground cumin

• 1 teaspoon ground black pepper
• 1 teaspoon of worcestershire sauce


Directions:


1. Heat vegetable oil in a large saucepan over medium-high heat. Stirring frequently, add onion, bell pepper, and garlic cooking for approximately 7 minutes or until tender. Add turkey and cook until browned. Drain.


2. To turkey mixture add tomatoes with juice, pumpkin, tomato sauce, beans, chilies, 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.