24 February 2014
Turkey Pumpkin Chili
Healthy soups are my fav! I love soup so much that I eat it all summer long. I came across a recipe for turkey pumpkin chili at the Tone It Up empire that sparked my curiosity:
I integrated the recipe into our Sunday dinner rotation this weekend, to nourish my deliciously soar muscles from a weekend of great workouts (I love the post burn! It says "Well done! You challenged yourself!") To my tastes, I made a few modifications: fresh tomatoes to the pepper and onion saute stage and black beans in substitution for the kidney beans.
Most surprising to the process, is how gorgeous unrefined coconut oil prepares the veggies. I've read a number of articles detailing the health benefits of this fat in comparison to other oils. The flavor isn't overwhelming, but certainly decadent.
The chili was a big hit! The recipe notes that it yields (8) servings, but for us (with an extra pint of fresh tomatoes added to the mixture and a side of sauteed kale added to the spread on the table) the yield is closer to 12 servings!