Macro Packed Pumpkin Chili by Johnny L.
If you’re like me, when fall hits you run and start grabbing all of the pumpkin coffee, pumpkin soup, pumpkin beer, pumpkin pancakes, you name it! Well unfortunately I used to go and grab all of these things, pig out, ruin my diet and subsequently all the hard work I’ve been putting in. While on contest prep nearly all the great seasonal offerings of fall are a no go in terms of being included in the diet. But fortunately, there are always ways of including the foods you love and modifying them to fit your dietary needs. You may not be in contest prep, or maybe you are, but I can guarantee that either way this chili is awesome!
To start, I’ll let you know that the macros for each serving is 40 grams of protein, 70 grams of carbs (19g fiber), and only 2 grams of FAT!
Coconut oil for the pan
1 medium yellow onion
4 cloves of minced garlic
2 bell peppers, diced
2 jalapenos, minced
20 ounces of 99% ground turkey
24 ounces of sweet potato diced into half inch cubes
1 28 ounce can of organic diced tomatoes
1 15 ounce can of organic black beans, drained
1 15 ounce can of organic pinto beans, drained
1 15 ounce can of organic pumpkin (puree or cubed)
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon ancho chili powder
1 1/2 teaspoons of paprika
24 ounces of beef/poultry/or veggie broth
Heat a large skillet to medium-high heat. Add coconut oil and add onion, garlic, bell pepper, and jalapenos. Saute for about 5 minutes, until veggies are tender and fragrant. Add to slow cooker or pot.
In same skillet, add turkey and cook through. Sprinkle in cumin, salt, pepper, oregano, chili powder and smoked paprika. (note: the meat will taste very seasoned when done. Keep in mind these seasonings are not to flavor just the meat, they will season the entire pot of chili, so they are intentionally strong!) Add turkey mixture to slow cooker.
Add sweet potatoes, tomatoes, beans, broth, pumpkin, cinnamon, and cocoa powder to slow cooker and stir til combine. Place lid on pot and cook for 4-6 hours on high, or 8-10 on low. Slow-cookers vary greatly in temperature and cooking times, but really, the important thing to note is if the sweet potatoes are tender and that the chili is perfectly reduced and thick!
When done, turn off heat and let chili sit with lid off to thicken. Please comment and let us know what you think!
Content by Johnny Loreti, Lead Trainer at TriJake Fitness