Tuesday, September 29, 2015

Heart Healthy Pumpkin Chili for #PumpkinWeek

Welcome to day 2 of this wonderful event that we call Pumpkin Week.  You might remember that I participated in Pumpkin Week last year when Terri, of Love and Confections, hosted it during the month of October.

I had so much fun last year sharing and reading all of the pumpkin recipes that I jumped right on board when Terri invited me again this year.  Last year I shared how to make your own pumpkin puree.  It is very easy and if you have an over abundance of pumpkins in your garden it freezes very well.  

This year I am trying to offer more savory dishes.  Not yesterday, of course, because yesterday was Muffin Monday so I wanted to share some Pumpkin Spice Muffins with you.  Today, though, I am going savory with this wonderful Pumpkin Chili.  

Last week, my husband, underwent a heart cath that resulted in two stents having to be inserted into the main artery that leads to the back of his heart.  This was a huge wake up call to both of us so we are trying to move more, eat healthier and imbibe less.  This chili is perfect if you are trying to lighten up and include more vegetables into your diet but best of all it tastes great!

I used ground turkey and sauteed it up with the veggies in heart healthy olive oil.  I added 3 different types of beans, a quart of tomatoes and a full can of pumpkin.  Take that heart disease!!!

Pumpkin Chili

1 lb ground turkey
1 small onion, diced
1 jalapeno, minced
1 green bell pepper, diced
2 cloves garlic, minced
1 T. olive oil
salt and pepper to taste
1 t. ground cumin
2-3 t. chili powder
1 qt. tomatoes, diced or crushed
1 (15 oz) can pumpkin puree
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can cannelini beans, drained and rinsed
2 t. sugar, if needed
hot sauce to taste

Heat olive oil in a large pot over med high heat.  Add the turkey, onions, peppers and garlic and seasonings.  Cook and stir until vegetables are tender and turkey is cooked through.  Add the tomatoes, pumpkin and beans.  Lower the heat to medium and cook until heated through and flavors meld.  Taste and add sugar if tomatoes were acidic.  Season to taste with hot sauce and serve.  Print Recipe

Please visit the other bloggers who are participating in the Pumpkin Week Challenge

Welcome to #PumpkinWeek day 2! Hosted by Terri from Love and Confections, 19 Bloggers will be sharing 65 pumpkin-filled recipes over the course of the week. Be sure to come back every day to see all the delicious creations - from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find these great recipes and more on Love and Confections' #PumpkinWeek Pinterest Board!

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  1. Wendy I don't know if I told you but I work for the Division Director of Cardiology at Emory University, so I've definitely been thinking about you and your hubby a lot with everything going on in your lives - I work in the research side so just a month or so ago we watched film images of a blocked artery being opened again with a balloon cath. It's different though when you think about all the people in your life and the lives of those you know so directly impacted by cardiovascular issues. My thoughts and prayers continue to be with you! This chili sounds like a wonderful, comforting, hearty, and healthy dish to enjoy on a fall evening. :)

    1. Thanks so much Rebekah for all your good thoughts and prayers. Blogging has brought much happiness to my life, including making friends such as you.

  2. I love this time of year. Definitely going to check out that kale pasta dish!

  3. I haven't yet found that I like ground turkey. Maybe I don't season it enough. And pumpkin in chili! I don't know. But I love reading your recipes!! And I might even try it. Who knows!!

    1. I wasn't sure about the pumpkin in the chili either but it added nutrition with adding any noticeable flavor and the turkey is overtaken by the chili flavors as well so it is a good recipe to use it in.


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