Pumpkin Chili

Porches and neighborhoods across America are lined with pumpkins. These decorative orange beauties are packed full of nutritional value including vitamins A, B-complex, C, K and the minerals copper, calcium, potassium and phosphorus. Pumpkins are a rich source of fiber which promotes healthy digestion.

The pumpkin seeds are full of zinc and phytonutrients which boost our immune system so eating this delicious snack will protect you from sickness this fall. These powerful seeds are full of manganese which promotes healthy nerve function as well as protein, iron, niacin and selenium.

Pumpkins are also touted as being anti-inflammatory, anti-fungal, anti-parasitic and used in natural treatments of tapeworms and other parasites.

Now that we know the health benefits of pumpkins lets make a delicious meal to share. Try the pumpkin chili recipe below, be sure to leave us a comment on how much you liked it. Share this post with a friend and make sure you’re subscribed to our updates to get all the best wellness info and recipes.

Pumpkin Chili
What you’ll need:
1 tablespoon butter
1 small pumpkin, peeled, seeded and diced
1 small onion, diced
1 green pepper, diced
1 small zucchini, diced
2 garlic cloves, minced
1 teaspoon ground cumin
1 can (32 to 40 ounce) crushed tomatoes
¼ cup chili powder
2 (16 ounce) cans red kidney beans

What you’ll do:
In a large saucepan sauté onion, pepper, zucchini and garlic in butter.  In a soup pot add pumpkin, tomatoes with juice, and chili powder.  Bring soup pot contents to a boil and then reduce to medium heat.  Cook stew until the pumpkin is tender.  Add beans and sautéed mixture to the soup pot and simmer. Serve and enjoy!

Save the pumpkin seeds to toast in the oven. Sprinkle seeds with himalayan sea salt and bake at 350 degrees for 10 minutes. These are a quick and easy snack or use them to garnish your salads.