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Pumpkin Turkey Crockpot Chili
Pumpkin Turkey Crockpot Chili

While pumpkin is not technically cleanse friendly, it’s still a ridiculously healthy food and one of our 80:20 favorites – especially this time of year!

If you too have a passion for pumpkin and want to fully indulge your pumpkin obsession, we’ve got you covered!

Here’s our lineup of favorite pumpkin recipes:

 

Pumpkin Spice Green Smoothie
Creamy Pumpkin Sage Soup
Pumpkin Fudge
Nearly Raw Coco Nutty Pumpkin Pie

To add to the pumpkin madness, I thought we needed a new family-friendly crockpot recipe, something that will warm little bellies before heading out for trick-or-treating this Halloween.

Check out my new Pumpkin Turkey Crockpot Chili recipe below. This is a family-favorite among my boys! Plus it’s quick and easy, making it one of mama’s faves too.

Now it’s your turn! Are you pumped for pumpkin? Share your favorite recipe in the comment section below.

With pumpkin spice and everything nice,

Pumpkin Turkey Crockpot Chili

Yield: 8 servings

Ingredients:

2 TB. coconut oil, separated
2 lbs. ground turkey
1 yellow onion, chopped
3 garlic cloves, minced
2 tsp. cumin
2 (15 oz cans) great northern beans, rinsed and drained
1 (15 oz.) can pumpkin puree
1 TB. chili powder
1 tsp. oregano
1-2 small jalapeños, seeded and finely chopped
2 cups chicken broth
2 bay leaves
1 green onion, chopped for garnish
Handful of cilantro, chopped for garnish
Salt and pepper to taste
Coconut Lime Crema, garnish (optional)


Instructions:
In a large sauté pan melt 1 tablespoon of coconut oil over high heat. Add turkey meat and cook, breaking it up into small pieces until fully cooked, about 5 minutes. Transfer to crock pot.

Add remaining tablespoon of coconut oil to the sauté pan and heat until melted. Add onions and garlic, sautéing for 3-4 minutes or until translucent. Add cumin and sauté another minute. Transfer to crock pot.

In the crockpot, add beans, pumpkin puree, chili powder, oregano, jalapeños, chicken broth and bay leaves. Stir to combine. Cover and cook on high for 4 hours or low for 8 hours.

Before serving, remove bay leaves and adjust chill powder to taste. Garnish with green onions, cilantro and coconut lime crema, if using.

Jo Schaalman and Julie Peláez are co-authors of the book The Conscious Cleanse: Lose Weight, Heal Your Body, and Transform Your Life in 14 Days, a best-selling, step-by-step guide to help you live your most vibrant life. Together they've lead thousands of people through their online supported cleanse through their accessible and light-hearted approach. They've been dubbed “the real deal” by founder and chief creative director Bobbi Brown, of Bobbi Brown Cosmetics, beauty editor of the TODAY show. 

To learn more about “Jo and Jules” and to download a free e-cookbook for a sampling of the delicious food served up on the Conscious Cleanse, please visit their website. 

 


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