Chili is a staple around here. What started as beef chili with jarred chili sauce and little vegetables has evolved into turkey chili, no jarred sauce, just a little bit of sugar, and lots of vegetables. And now, just yesterday, it became turkey chili, no jarred sauce, no sugar, lots of vegetables, and a can of pumpkin. Pumpkin? Yes. Pumpkin. If I had stumbled across this recipe any other way, I would have jumped ship immediately, and moved on to the next turkey chili recipe. But I made it and it was really good!! Our new go-to recipe.
I love turkey chili because it is so healthy, so easy to make, tastes really good, and makes a ton. I usually make it on a Monday, so we have lots of leftovers for lunches during the week. Then if I make something on Tuesday or Wednesday that doesn’t leave us with leftovers, we have some extra lunches ready.
The only reason I went ahead with the crazy recipe with the pumpkin in it was because it’s part of the menu for a clean eating group I’m running with a friend this week. She added the recipe, and I figured I may as well be a good sport and give it a go. I’m so glad I did! And bonus- it’s made in the crockpot! And it’s 21 Day Fix friendly 🙂
21 Day Fix Chili
Serving size 1 1/2 cup Makes 6 servings
- 1 lb lean ground turkey
- olive oil
- 1/2 chopped onion
- 1 chopped red pepper
- 1 can diced tomatoes
- 1 large can crushed tomatoes
- 1 giant can dark red kidney beans (40 ounces)
- 1 can black beans
- 1 can puréed pumpkin
- 1 tsp minced garlic
- 3 tbsp chili powder
- 1/2 tsp cumin
Preparation: Heat oil and brown meat on medium-high heat. Pour meat into crockkpot and add all ingredients. Cook on low for 4-6 hours; serve with shredded cheddar and plain Greek yogurt (optional). If you’re following the 21 Day Fix eating plan, each 1 1/2 cup serving would count as 1red, 1yellow, 1green, 1 blue (optional).
The recipe is flexible, too. Try different peppers, play around with spices.