Crock Pot Chronicles: Turkey Three-Bean Chili

It pains me to write about chili on day three of a juice cleanse, but baby, it’s cold outside, and if I weren’t cleansing I would be whipping up another batch to warm up this dreary day.

Last week I made the most phenomenal chili to ever pass my lips. It was hearty and thick, and so perfectly spicy.  And I know I’m not just tooting my own horn, because Jamie couldn’t get enough of it either! The best part? It was SO easy.

turkey three bean chili recipe

Turkey Three-Bean Chili

Ingredients: 

  • 1 lb fat free ground turkey breast
  • 1 red onion, chopped
  • 3 (10 oz) cans hot or mild Ro-Tel Diced Tomatoes & Green Chilies (if you can find a 28 oz can, more power to ya!)
  • 1 (16 oz) can tomato sauce
  • 1 green bell pepper, diced (optional)
  • 1 (15.5 oz) can pinto beans, undrained
  • 1 (15.5 oz) can black beans, undrained
  • 1 (15.5 oz) can small red beans, undrained
  • ¼ cup nutritional yeast (flour can be used as an alternative)

Seasoning:

  • 2 tbsp chili powder
  • 1 tablespoon crushed red pepper
  • 1 tablespoon dried minced onion
  • 1 tablespoon dried, minced garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons dried parsley
  • 2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  1. Brown the turkey with red onion in a medium skillet over medium high heat until cooked, and drain any fat remaining.To make life easier, I did step one the night before, and kept the cooked meat in the refrigerator overnight, so all I had to do in the morning was put everything in the crock pot. So easy!
  2. Add the meat, tomatoes con chilies, tomato sauce, green pepper and seasoning mix to the crock combining well.
  3. Cook on high for 6-8 hours. If you’re like me, and a work day could potentially last 10-12 hours, leave the pot on the low setting.
  4. In the last hour or two of cooking, add the beans, and turn the crock pot up to high, if it isn’t already. The world won’t end if you have he beans in the whole time, but they might come out a bit mushy, so I choose to add them later.When you’re almost ready to serve, incorporate the nutritional yeast or flour, little by little, until your chili is at desired consistency.

Top with cheddar, cilantro, sour cream, lime, etc. Whatever your little heart desires, and enjoy!

Foodie Friday: My New Year’s Grocery List

So it’s that time of year again – time to start fresh with a clean slate, and new goals and ambitions for the next 12 months. I didn’t think that I had a New Year’s resolution for 2013, but today I started to remember a few healthy foods I wanted to try, and it quickly turned into a “New Year’s Grocery List,” of sorts.

I’ve decided that my resolution is the same one I land on every year: to incorporate more healthy eating and living habits into my daily life. I don’t like the idea of crash diets or putting my workout schedule into overdrive for one month – those things just don’t work for me (and I don’t think they work long-term for anyone,actually). I’m beginning my healthy habits with a shopping list of a few items I’d like to try, and possibly keep stocked, in my kitchen this year.

Photo Jan 04, 2 28 48 PM

 

Here are a few items that make the cut:

Hemp seeds – Just two tablespoons of hemp seeds contain 400 milligrams of gamma-linoleic acid, an anti-inflammatory, two grams of Omega-3 fats and nine essential amino acids. You can put hemp seeds on just about everything, but I’m especially excited to mix them into some post-workout smoothies to help maximize muscle recovery.

Nutritional Yeast Flakes – Nutritional yeast flakes are a complete protein, containing 18 amino acids and 15 minerals, and they are rich in vitamin B. Nutritional yeast can be used as a condiment, and the flavor is described as nutty and cheesy. I’ve also seen them used as a cheese substitute in plenty of vegan recipes around the blogosphere. While I’m not even close to being vegan, I’d like to try my hand at vegan mac ‘n’ cheese, just for kicks.

Jicama – Jicama, also referred to as a “Mexican yam” or “Mexican turnip,” is a scary looking root vegetable. But again, this guy pops up in recipes for all of my favorite blogs, so I’d like to face my fears and give it a whirl. Jicama is low in calories, but high in fiber and anti-oxidants.

In addition to the above items which I have not tried, I’d also like to incorporate more of the healthy foods I love into my daily diet. I need to get back on my kale kick, and I’d like to try to replace regular potatoes with sweet potatoes when possible. I want to get back to juicing at least a few times per week, especially juicing beets.

Do you have any food goals for 2013? I know that sounds like an odd question, hopefully some of you can relate!