Athlete Recipe Share: Taco Salad with Pumpkin Chili

I am Leonka and a Healthy Messenger.  My sports are Floor Hockey, Athletics, and Bocce and I am in my 20th year with Special Olympics Calgary. 

On days when the weather isn’t great, I use my resistance band and/or pedal on our Cubii, but on the nice days, I love going on long walks.  
One of my favourite healthy recipes is Pumpkin Chili.   When we make it, it makes a huge batch and so we freeze the leftovers to enjoy later.  We always have some in the freezer.  I like it because it can be enjoyed many ways, just as it is in a bowl with a bun or slice of garlic toast, as a dip with tortilla chips, as a topping on a hot dog to make it a Chili dog, a topping on a baked potato or my favourite Taco Salad.

Taco Salad (individual serving)

  • 1-2 cups tossed salad
  • 3/4 cup broken up tortilla chips
  • 1 cup of pumpkin chili
  • 1/4 cup shredded cheese (I use lactose-free)
  • 2 tbsp Salsa (or to taste)
  • (optional) 1 tbsp (dollop) of sour cream (I use lactose-free)

You can find a copy of my Pumpkin Chili Recipe here