It’s getting to be THAT time of year again. Yes, you know the one, I’m talking about the cold weather and CHILI! And even though the only thing missing right now in Chicago is the COLD WEATHER portion of the equation, I have a meal for you that is SO warm and comforting, that once you scroll down you will be wishing it’s snowing outside. So for all my girlfriends (or guyfriends) reading this in a pair of shorts and flip flops, just pretend it’s cold outside. Who knows, some wishful thinking (or Mother Nature) might work in your favor just in time to try this perfect weekend dish.
I was never a fan of chili growing up, but then I discovered that you could throw a garden in it (i.e a crap load of fresh, chopped (or canned) veggies) and voila! Chunky, flavorful goodness.
Below is your list of ingredients (with my “trademark” sidemarks of course) for one of my favorite chili recipes that I stumbled upon one evening while perusing Pinterest for 21 day fix compliant recipes. And just in case there was any confusion, you’ll need a crockpot. Because, well, that’s how I roll.
(21 DAY APPROVED!)
Ingredients
1 lb lean ground turkey (you can also shred up some grilled chicken if your like me and have it sitting in your refrigerator)
1/2 chopped onion
2-3 cloves garlic, minced
1 green pepper chopped
1 can diced tomatoes ( I typically reach for fresh “On the Vine” or “Roma” tomatoes. If fresh produce isn’t available, I will settle for a can of LOW SODIUM)
1 large can of crushed tomatoes (Likewise, I reach for fresh tomatoes and throw them into my food processor. A poultry mallet works just as well- enter disclaimer: this is messy. If you go with canned, again, I opt for LOW SODIUM)
1 can garbanzo beans
1 can kidney beans
1 can black beans (sometimes I’ll throw in another half can or opt to omit the garbanzo)
3/4 cup frozen sweet corn (more or less. Depending on whether you are thrown off by corn in chili. Told you, my chili is a GARDEN!!)
1 can puréed pumpkin (NOT pie filling. I’ve been able to find this at Mariano’s and Trader Joe’s. This acts as a base. If you aren’t a fan of pumpkin you can use tomato paste as well)
1 tsp minced garlic
1 tbsp chili powder ( keep pouring until you feel the sweat dripping from the heat- for me that’s a sprinkle)
1/2 tsp cumin
Directions
Throw all ingredients into the crockpot. I usually start with the meat, follow with the veggies, then add the puree/ paste with seasonings and mix well before covering. Wipe your hands clean, and cook on LOW for 5-6 hours. I like to enjoy a glass (or two) of wine. You can garnish with a dollop of Greek yogurt and LOWFAT shredded cheddar cheese
Now the best thing about this recipe is that its “Clean Eating” or 21 Fixed approved!! The past year has really had our family (i.e DH and I) looking at modifying our lifestyle especially when it came to what we were eating. Not that our cabinets were ever filled with endless bags of potato chips and cookies, but educating ourselves and learning proper food balance and portion control has been key. (Let’s just say we now have a love hate relationship with pasta) So, if you ARE following the 21 day program, each serving counts for 1red, 1yellow, 1green, 1 blue (only if you garnish with the yogurt and cheese).
No doubt that this chili will fill your belly and keep you warm, on a cool day (whether you’re looking to eat healthy or chasing a bowl with a few cold ones). Buon Appetite!
XO,
Melissa
