Fall is in full effect y’all! If you haven’t gotten a chance to take a leisurely drive in the country and see all the fall foliage, make it happen STAT!
We love fall because it’s a very grounded time. We naturally begin to settle into new routines, set goals into action, and crave warmer, heartier, and more flavorful foods.
Our friend Danielle posted the most quintessential fall recipe and we wanted to share it with you. Check out her Pumpkin Turkey Chili below.
For a very long time my struggles with emotional eating seemed to take over my life.
I developed so much anxiety over each and every thing I ate, meals lost any sort of excitement or comfort. Anything labeled hearty, or filling, evoked a certain amount of fear.
I was so petrified of gaining weight, that I kept my meals light as can be. The problem was I never fully enjoyed them, and because of this I would find myself with my hand in the cookie jar, later that night, or polishing off a carton of ice cream, feeling full of guilt and disappointment.
When I started to tackle my emotional eating head on by doing things such as adding more fun in my life, dealing with my actual emotions, and rebuilding my body image; food became fun again.
Suddenly I looked forward to cooking with vibrant flavors, experimenting with new ingredients, and even putting together the hearty, filling meals I had once placed off limits.
This chili is perfect for a colder night, when you’re craving some comfort. It is full of flavor and loaded with vegetables, so on top of being delicious, it is also packed with vitamins and nutrients. Plus it will leave you full enough that you won’t feel the need to polish off that carton of ice cream after dinner.
It’s spicy with a hint of sweet from the pumpkin, but feel free to play around with the spices and pumpkin to adjust it to your liking. Enjoy!
Pumpkin Turkey Chili
Time: 30 minutes
Heat a saucepan with coconut oil. When it starts to sizzle add in the turkey and cook until it starts to brown.Add in 1/2 cup of the vegetable broth along with the carrots, celery, and bell pepper and continue to sauté until translucent.Add in the diced zucchini and sauté 1-2 minutes longer.Pour in the diced and crushed tomatoes, as well as the pumpkin and let simmer 1-2 minutes.Sprinkle in the spices and add the remaining vegetable broth if needed.
Lastly pour in the rinsed and drained beans. Simmer on low 10 minutes.