Chickpea Turkey Chili

Hi!

An oatmeal pancake was my pre run fuel today. I plopped a little under a tablespoon of peanut butter on top. It was doughy, fluffy, and just the right amount of food. I found the recipe here. Another genius food blogger.

I did 8 miles in about 1:15 and felt great the whole time. I wasn't pushing myself and just cruised along. I'm looking forward to next weekend and the Route 66 Half! Hoping to get a new PR. My only complaint? The wind just. won't. stop. When I say wind, I mean wind. At one point I'm fairly certain I wasn't really moving...just sort of jogging in place. I threw my hands in the air multiple times and loudly said, "REALLY????". Like asking the wind questions will make it stop? That's normal. Saturday is apparently the only day each week the wind likes to move through this great state. It seems to know I need to be outside for an extended period of time. Awesome.

Ok, enough about wind. Who likes chili? Cornbread?

Yes, there are indeed about 34283949 recipes for chili and cornbread out there. However, what I like about these recipes is that they are all different. Each person puts their own twist on this classic meal and I think that's fun. I've been making this chili for quite a while and it is definitely one of my favorite go to recipes in these colder months. It warm, filling, and healthy. The perfect comfort food.

Ingredients (for chili)

• 1 package extra lean or lean ground turkey (I use Organic Prairie)
• 1 can black beans
• 1 can kidney beans
• 1 can garbanzo beans (chickpeas)
• 1 can tomato paste (6 oz)
• 6 oz water
• about 6 oz low sodium chicken broth, use as much or as little as you like depending on how thick you like your chili (you could use veggie broth too)
• garlic powder and onion powder to taste (I used about 1 tablespoon of each)
• roasted, spicy pumpkin seeds (optional)

Directions (for chili)

1. cook turkey in a large pot over medium high heat until browned
2. add all the beans
3. add the tomato paste and water
4. add the broth
5. add the spices
6. let simmer on low, stirring occasionally, for about 30 min
7. top with roasted pumpkin seeds (optional)

This recipe makes about 8-10 servings. Make it on a Sunday and have easy, ready to eat weekday lunches and dinners. It can also be a vegetarian chili by simply taking out the turkey and subbing veggie broth for chicken. 

The cornbread is a recipe I found over at Daily Garnish. It's a cheesy cornbread that is simply outstanding. The only change I made was using whole wheat flour instead of all-purpose. I also didn't have any frozen corn on hand. Emily is a culinary super star. She also has a really cute, new baby. A baby and amazing food. That is my kind of blog! 

Into the oven...

On my plate...

All together now...

Have a great weekend!

Be Well,

Ashleigh