Pumpkin Chili Mexicana Recipe

Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup chopped onion
• 1 cup chopped red bell pepper
• 1 clove garlic, finely chopped
• 1 pound ground vegatrain meat
• 2 (14.5-ounce) cans diced tomatoes, undrained
• 1 (15-ounce) can Pure Pumpkin
• 1 (15-ounce) can tomato sauce
• 1 (15.25-ounce) can red kidney beans, drained
• 1 (4.5-ounce) can green chiles, chopped
• 1/2 cup canned whole-kernel corn
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper

Preparation

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 vegatrain meat; cook until browned. Drain.
2. Add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.

Serves Servings 6
Compliments Of:Can Manufacturers Institute
Follow @myveggieweb

• The Hunger Games: Attacks on Food Aid Threaten Kids, Seniors, and Basic American Values

• Food Companies Scrutinized Amid GMO Controversy

• Food for Thought partnering with local restaurants to combat hunger