Healthy Halloween!

October 30, 2016

As a holiday known for sweets, Halloween and healthy don't seem to go together, but they absolutely do! My pumpkin chili is sure to be a hit at your Halloween party (especially when served in pepper jack-o-lanterns)! It's also a great Halloween night meal that you can prepare in the morning, cook during the day, and serve up after Trick or Treating.


P.S. It's healthy and super easy


Pumpkin Chili

(Serves 6-8)


2 lbs Ground Chicken

1 - 15.25 oz can of Pumpkin

1 - 15.25 oz can of Fire Roasted Corn

1 - 28 oz can of Dark Red Kidney Beans

1 - 28 oz can of Diced Tomatoes

1 - 15.25 oz can of Crushed Tomatoes

3 - small Sweet Potatoes (cubed)

1 - small Red Onion (chopped)

1 - large Green Bell Pepper (cubed)

6 - large cloves of Garlic (diced)

1 - 12 oz can of Brown Ale

3 tbsp ground Cinnamon

2 tbsp ground Nutmeg

2 tbsp ground Allspice

2 tbsp Chili Powder

1 tbsp ground Cayenne

1 tbsp ground Ginger

1 tbsp ground Cumin

1 tbsp Rosemary



1) Brown the ground chicken in a skillet until brown on the outside (leave it pink on the inside)

2) Put all of the ingredients, including the ground chicken, into a slow cooker and cook on high for 7 hours. Be sure to cook it long enough to make the sweet potatoes soft

3) Serve in a bowl or make jack-o-lantern pumpkins by carving pumpkin faces into orange bell peppers. You can also hollow out a pumpkin to make a large serving bowl and serve it out of there!









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