Pumpkin Turkey Chili

Pumpkin Turkey Chili

This is my all-time favorite fall recipe, as it’s a twist on a classic and serves as delicious comfort food. I used this original recipe from Larissa Another Day blog and put my own twist on it (along with J.P.’s influence). I’ve been making it every fall, at least 2-3 times per season, for the last 6 years now. The pumpkin puree and spices are very subtle, so they don’t alter the traditional chili flavor profile too much. If anything, they ADD creaminess and warmth to the dish. I hope you enjoy it as much as we do!

Servings: 4

Prep time: 5 minutes

Cook time: 70 minutes

Total time: 75 minutes

Ingredients

  • 2 Tbsp olive oil
  • 1 chopped yellow onion
  • 1 lb ground turkey
  • 1 Tbsp cumin powder
  • 1 Tbsp chili powder
  • 2 tsp pumpkin spice
  • 1 cup halved grape tomatoes
  • 1 cup bone broth
  • 1 can kidney beans
  • 1 can pumpkin puree
  • 1/2 cup hot sauce
  • 1/4 tsp black pepper
  • Optional toppings: sour cream, goat cheese (or another variety), chopped jalapeños, cilantro, green onions

Instructions

  1. Warm a large stock pot over medium heat. Add olive oil, followed by the chopped yellow onion. Toss to coat and cook for 2 minutes.
  2. Add ground turkey and spices. Cook for 6 more minutes, or until turkey is nearly cooked (but not all the way). Occasionally break up and stir.
  3. Add halved grape tomatoes (or can of diced tomatoes). Cook for 2 minutes, stirring as needed.
  4. Add the bone broth, kidney beans, pumpkin puree, and hot sauce. Stir until combined. Bring to a boil then simmer, covered, for 60 minutes.
  5. Serve 1 cup with toppings of choice (goat cheese is incredible!), then sprinkle with black pepper.
  6. Cozy up, put on a fall flick, and enjoy every bite!

Let me know what you think please! I value your feedback on my work and recipes, as I want to grow and adapt as needed. Thank you for the follow and read!

All my best, ❤ Danielle

Feed Me [Weekly]

Feed Me [Weekly]

It’s that day and time again! By day I mean Fri-yay, and by time I mean grocery shopping and meal prep time! Who’s ready to join me this week?! I’ve honed in on calorie intake and macronutrients, totaling to 1400-1500 calories per day with a 40/40/20 (protein, carb, and fat) ratio. Sunday marks the beginning of April, and that means we’re only 2 months away from summer!!! It’s time to clean up our diets, nourish our bodies and enjoy our eats along the way! I hope you dig the bowls I incorporated this week 😉

The Menu

Breakfast

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Chocolate Raspberry Chia Pudding

Grapefruit Ricotta Toast

***BONUS*** with $60.00 budget

Lunch

Taco Salad

Chicken Caesar Wrap

(will be eaten as lunch+dinner)

Dinner

Sloppy Joe Bowl

Dessert

Black Bean Protein Brownies

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The Grocery List

* BONUS items, only included in $60 budget

Almond Milk $1.79

Chia Seeds $4.99

Raspberries $2.99

*Sprouted Bread $2.99

*Fat free Cottage Cheese $1.99

*2 Grapefruit $3.50

2 1 lb. Ground Turkey $8.00

1 packet Taco Seasoning $1.99, or use seasonings at home

2 cans Black Beans $2.00

1 container pico de gallo or salsa $2.99

Shredded Lettuce $1.99

Chicken Tenders $5.00

Whole Wheat Wraps $2.99

Greek Yogurt $3.99

2 Lemons $1.00

Dijon Mustard $1.99

Mire Poix $2.99

Tomato Sauce $1.99

String Cheese $1.99

2 Apples $1.00

1 Green Pepper $1.00

1 Onion $1.00

BBQ ketchup $1.99

*Almond Butter $3.99

*Cocoa Powder $1.99

Assuming you have 1 or 2 items listed above, the total should equate to $50 🙂

The Recipes

Chocolate Raspberry Chia Pudding

Ingredients: Almond milk, chia seeds, cocoa powder, honey, vanilla extract (optional), and raspberries.

Directions: Mix 3/4 cup almond milk, 3 Tbsp chia seeds, 2 tsp cocoa powder, 1 tsp honey, and 1/4 tsp vanilla. Make sure the mixture is well mixed, and let sit in the fridge overnight. Top with fresh raspberries the following morning and dig in!

Grapefruit Cheese Toast

Ingredients: Grapefruit, fat free cottage cheese (14g of protein!!!), sprouted bread, and honey. You may top this with hemp or flax seeds as well for added health benefits such as the addition of iron and omega 3s.

Directions: Toast bread, slather with 1/2 cup cottage cheese, line with grapefruit slices, drizzle with honey, and sprinkle hemp or flax seeds if you have them and want to!

Taco Salad

Ingredients: Ground turkey, taco seasoning mix OR (use cumin, chili powder, garlic powder, and salt), shredded lettuce of your choice, black beans, pico de gallo or salsa, and any other Mexican staples you’d like to add, such as avocado, light sour cream (sub with Greek yogurt), lime, cilantro, etc.

Directions: Sautee ground turkey in minimal olive oil. Break up as it cooks, adding seasoning to the meat. Remove from heat right after it browns, but make sure it’s cooked thoroughly. Assemble your salad by laying the bed of greens, followed by the meat and other toppings. I included everything I listed above and drenched it in the Green Dragon sauce from TJs. It was sooo delicious!

Chicken Caesar Wrap

Ingredients: Chicken tenders, shredded lettuce, whole wheat wraps, fat free caesar dressing (I made mine).

Directions: Bake the tenders at 350 for 12 minutes on each side. Ensure doneness. Slice and add to a bowl. Add 1 cup fat free caesar dressing and mix. Squeeze lemon on top. Line a whole wheat wrap with shredded lettuce, top with the chicken mixture, and wrap like a burrito. If you want to make your own caesar dressing, click here. I omitted the anchovy paste.

Turkey Sloppy Joe Bowl

Ingredients: 16 oz ground turkey, olive oil, 1 green bell pepper, mire poix (celery, carrots, and onion mix), 2 cloves garlic, marinara sauce, ketchup, barbecue sauce (optional), chili powder, dijon, honey and cinnamon (optional). Secret ingredient (also optional): JACKFRUIT!!!!

Directions: Heat 1 Tbsp olive oil over medium heat. Add mire poix and chopped green pepper, sautee for 5 minutes. Add ground turkey and break up as it cooks for another 5 minutes. Add garlic cloves and cook for another 2 minutes. Lastly, add 1 1/2 cups marinara sauce, 1/4 cup ketchup, 3 Tbsp bbq, 1 tsp dijon, 1 tsp honey, a pinch of cinnamon, a dash of salt and pepper, and 1 tbsp chili powder. I also splashed the dish with acv (apple cider vinegar). Cover and simmer for 5 minutes. Let cool, transfer to a bowl, and top with whatever your heart desires (cheese, sour cream, Greek yogurt, spices, etc).

Last but not least, Black Bean Protein Brownies!

I follow Laura Lea’s recipe and sub sun butter for the almond butter, cut the cocoa powder in half and add a scoop of protein powder 🙂

So, what do y’all think of this week’s meal plan? Tasty? Affordable? Doable? Are you happy with the caloric total, or do you need more sustenance and options? How about macro ratio? I’m all ears to help tailor these weekly meal plans to your taste buds, cravings, needs and desires! Until I hear from you, Hoppy Easter bunnies ❤

 

Feed Me [Weekly]

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Photo and recipe provided by Monique from Ambitious Kitchen. 

Breakfast

Egg Muffins

Ingredients: Eggs, spinach, tomatoes, mushrooms, almond milk, salt and pepper.

Greek Yogurt+Mixed Berries 

Ingredients: Nonfat Greek Yogurt, Mixed Berries, Honey (optional)

Lunch

Quinoa Salad

Ingredients: Quinoa, spinach, tomatoes, cucumber, avocado, and green onion.

Chicken Breast+Spinach Salad

Ingredients: Chicken, spinach, strawberries, lemon, and olive oil.

Dinner

Lemon Chicken

Ingredients: Chicken tenders, eggs, flour, Italian breadcrumbs, 2 lemons, butter and olive oil, and chicken stock (optional for stock).

Recipe:

  1. Pat chicken tenders dry. Make sure you get tenders and not breast because the coating will burn if cooked too long.
  2. Dredge tenders in a bowl of 1 cup flour+1 cup Italian breadcrumbs. Add spices such as dried basil, parsley, etc. as you’d like. Dip in a bowl of 3 whisked eggs (add more if needed).
  3. Add to medium high heat with 2 Tbsp olive oil and 1 Tbsp butter. Cook one side until browned.
  4. Flip tenders and add garlic and lemon juice.
  5. When the 2nd side is browned, remove from heat and place tenders on a separate plate. Save the drippings to make a lemon sauce if desired.
  6. Reheat pan over medium heat and add 1 Tbsp butter, 1/2 cup flour, and 1 cup chicken stock. Continuously stir and add flour as needed to thicken. Add the juice of one lemon.
  7. Top tenders with sauce and enjoy!

Stuffed Salmon with Baked Sweet Potato

Grocery List:

  • Eggs $1.29
  • Spinach $2.29
  • Tomatoes $1.99
  • 2 containers mushrooms $2.29 each
  • Almond milk $1.79
  • Greek yogurt $3.99
  • Frozen Very Berry Cherry Blend $3.49
  • Quinoa $2.99
  • Avocado $1.29
  • Green onions $1.29
  • 1 pks. Chicken tenders $5.00
  • 3 Lemons $1.50
  • Strawberries $3.00
  • Stuffed Salmon $8.00 (Target)
  • 1 head of Broccoli $1.99
  • Italian breadcrumbs $2.99
  • Chicken stock (optional for lemon sauce)

Total= $50.46!

Enjoy this week’s protein packed meal plan! I’d love to hear from you, so please feel free to give me feedback and/or suggestions.