Bring on the Pumpkin

It may be warm outside, but it’s October and I’m having pumpkin chili. Chili is one of my favorite recipes to experiment with in the fall and winter months, and this pumpkin recipe has been a go-to many times.

{image from tidymom}

I do love the taste of pumpkin whether it’s in my coffee, a baked good, or a hearty meal; but it also has some amazing health benefits. Pumpkin is extremely rich in vitamin A – important for your immune system, growth & development of body organs, and good vision. It is great for your heart – pumpkin is abundant in vitamin c, fiber and potassium which all contribute to a healthy heart. The beta-carotene (which your body converts to vitamin A) and vitamin C present in pumpkin are also fantastic boosters for your skin by helping to protect skin cells from damage from the sun and promote collagen growth!

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{image from bbcgoodfood}

This time around I tweaked it up and added black beans because K. complains too much about my penchant for making bean-less chilis and I used ground turkey instead of ground beef.

The spices were perfect and K. even claimed this was my “best chili yet – it tastes like chili is supposed to”. He had no idea there was pumpkin in it, he just liked the beans. 🤦🏻‍♀️

Here is the link to the original recipe: Pumpkin Chili


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