I’m a sucker for comfort foods, so when sweater weather rolls around you can be sure to find me with a bowl or plate of some delicious foods fit for cool fall evenings. Except with a twist of course, because I try to be healthy whenever possible… even if that just means swapping out some ingredients to increase the nutritional value. Having said that, I will never give up cheese. Ever.
One of my favorite meals is a steaming bowl of slow cooked chili.. and cornbread (I still haven’t found a way to make corn bread taste good and be healthier at the same time. If you know of a way, point me to the recipe!)
My way of making “healthy” chili, includes subbing lean turkey for the usual beef, adding pumpkin for some extra vitamin A and fiber. I also top it with plain greek yogurt rather than sour cream.
Despite the healthier turkey version of this chili, I still always feel a little indlugent when I eat it… so I counter my guilt with a side salad. When in doubt, add some greens (and chug some water, amiright?) So I added a mixed green salad with walnuts, dried pears and a vinaigrette. Please excuse my awful photography skills for this post, my salad looks like it’s just a heaping bowl of spring salad mix… I swear theres more to it! But you see, I was getting “hangry” by the time dinner was done and really didn’t want to take the time to photograph everything. It happens, I did what I could!
Top with sharp cheddar cheese, green onion and plain greek yogurt!
- 1 Package of Lean Ground Turkey
- 1 TBS Oil of choice, I always use coconut
- 2-4 cloves of Minced Garlic
- 1/2 Chopped Onion
- 2 Stalks of Celery (optional)
- 1 red or Green Bell Pepper (optional)
- 1 TBS of Cumin
- 1 TBS of Chili
- 3 Cups Chicken or Vegetable Broth
- 2 Cups Pumpkin Puree (sometimes I add a bit more)
- 1 Can Black Beans, drained
- 1 Can Pinto Beans (or white bean) drained
- 1 Can Diced Tomatoes (drain some of the juices out)
- Add salt, pepper and a bit of cayenne pepper (to taste)
- Brown the turkey briefly (be sure not to over cook)
- If you are adding bell pepper, also throw them in the pan after the turkey browns
- Add all ingredients to your crock pot/slow cooker
- Stir to combine
- Cook on high for 6 hours or on slow for longer
This chili is a family fave, I didn’t tell anyone I put pumpkin in it the first time I made it and everyone raved about how good it was… if I had told them about the pumpkin no one would have wanted it!
On sunday I mentioned meal prepping the Tone It Up “pumpkin protein donut holes.” Well, they were pretty delicious! I did think there was an odd flavor somewhere in them, maybe I could describe it as “too eggy,” I’m not entirely sure. But I’m going to play around with it a bit. Here is a photo of the little nuggets…