Sorry I’ve been MIA all weekend! I took the weekend off from technology pretty much and just enjoyed a few days with Kyle and the lovely weather we’ve been having. Friday was my last day on inpatient neurology and today I start outpatient.
Sunday was my usual grocery and cooking day. I even managed to get in a great arms workout and a HIIT routine. I’ll post those this week. Lunch yesterday was the bomb.com- tortilla with chicken, spinach, salsa for dipping, carrots with a side of Otria greek yogurt dips (has anyone else tried those- they are amazing), a pickle, and a plum! Sounds random- but you know when lunch just totally hits the spot? That was this lunch.
Anyways, all I wanted to do this weekend was cuddle up with a warm bowl of oatmeal/cup of coffee each morning, spend all day outside in the gorgeous weather we’ve been having, and end the day with a comforting fall dinner.
After the brutal summer heat, I think everyone in the country is celebrating the onset of fall. Pumpkin everything sounds pretty amazing right now. I had to hold back from buying eighteen pumpkins at the grocery store yesterday.
So what better to ring in the new season than a big bowl of chili? I had been craving chili all week and yesterday seemed like the perfect day to make it.
I amped up this chili with tons of lean ground turkey, spices, and three kinds of beans.
Instead of cheese or sour cream on top, I thought I would try adding a few slices of avocado.
Great decision. The avocado was the perfect addition to this hearty bowl of yumminess.
Healthy Turkey Chili in the Crockpot
1 pound lean ground turkey
2 cans diced tomatoes
1 can black beans
2 cans tricolored beans (or you can use 1 can kidney beans and 1 can black beans)
2 cups chopped carrots
1 yellow onion chopped
1 tsp smoked paprika
1 TBS cumin
2 TBS dark chili powder
Sriracha to your liking (or any other hot sauce you like)
Chop carrots and onions. Add to a pan with 1 TBS oil and sauté until carrots are tender and onions are translucent.
Meanwhile, add beans and tomatoes to a crockpot/slow cooker. Add spices and stir.
Once vegetables are cooked, add turkey. Make sure turkey is almost fully cooked before transferring turkey and veggies to crockpot. (Turkey will finish cooking in the crockpot, but you don’t want it too raw).
Cook on high for 3 hours. Add in Sriracha at the end to your desired level of spiciness.
Top with a few slices of avocado and Enjoy!
I hope you are having a great start to this wonderful fall!