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.  

I also shared Macaroni with Kale and Creamy Pumpkin Sauce, Pumpkin Praline Pancakes, a Pumpkin Roll, a Pumpkin Custard Pie, some delicious Pumpkin Spice Cookie Blossoms and finished up with Pumpkin Pie Martinis.    

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!

• Gluten Free Pumpkin Snack Cake from Cupcakes & Kale Chips.
• Heart Healthy Pumpkin Chili from A Day in the Life on the Farm.
• Pumpkin Cheesecake Milkshake from The Redhead Baker.
• Pumpkin Horchata Cocktail from The Crumby Cupcake.
• Pumpkin Hummus from Culinary Adventures with Camilla.
• Pumpkin Pancakes with Bourbon Maple Syrup from Love and Confections.
• Pumpkin Seed Granola from Gluten Free Crumbley.
• Savory and Spicy Pumpkin Soup from Feeding Big and more.
• Slow Cooker Pumpkin Spiced Latte from Making Miracles.

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