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:

Pumpkin Turkey Chili
  • 1 1/2 tbsp virgin coconut oil
  • 1 1/2 cups chopped onion
  • 3/4 chopped green bell pepper
  • 3/4 chopped yellow bell pepper
  • 1 1/2 cans, 6 oz chopped green chiles
  • 1 1/2 large minced garlic clove
  • 1 1/2 lbs leftover chopped turkey
  • 1 1/2 cans, 10-11 oz diced tomatoes
  • 1 1/2 cans, 10-11 oz red kidney beans
  • 1 1/2 cups canned pumpkin
  • 2 1/4 tbsp chili powder
  • 3/4 tbsp cumin
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • Couple of shakes of cayenne pepper
  • 1/4 cup chopped fresh cilantro
  • 3/4 cup greek yogurt
  • 2 tsp of cinnamon
First, heat the oil in a large skillet on medium-high heat. Next, saute the onion, peppers, green chiles, and garlic until tender (roughly 10 minutes). Make room on the pan and add leftover turkey (roughly 5 minutes). Stir in tomatoes, beans, and pumpkin. Season with chili powder, cumin, sea salt, and pepper. Lastly, put on low heat and let it simmer for 20 minutes. Mix in fresh cilantro and stir in with plain greek yogurt and cinnamon to serve. Voila, you’re pumpkin turkey chili is ready for eight.

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.

To complete the recipe, luscious fat free Greek yogurt, cilantro and a sprinkling of cinnamon are pitch perfect compliments. I folded these ingredients in, as I had a sneaking suspicion that my husband wouldn't be adventurous enough.

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!

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