Fall Take over: Turkey Chili Style

Fall Take over: Turkey Chili Style

P and I are new to the Charlotte area so we have tried to make it a point to explore as much as possible. I cannot believe it has taken this long, but we finally made it to a farmers market down the street and are officially obsessed. I knew I wanted to make chili this weekend because it has finally been sweater weather here and it just feels wrong to be halfway into October and not cuddle up with a bowl (or mug) of chili. I always play around with my chili recipe because I like to used vegetables I have on hand or great finds from the farmers market. I mixed in some of the sweeter fall vegetables in here and they complimented the spicy flavors so well. Any chili or soup is truly what you want to make of it. I say start with a staple base and through in what works for you and your family. I know I am biased, but this batch is my new go to and makes the perfect lunch or dinner.

Chili with Sweet Potato and Golden Beets

1 pound ground turkey

1 can black beans

1 can kidney beans

6 baby golden beats (leaves and beets)

1 zucchini 

1 large white onion

2 small sweet potatoes

1 jalapeno 

1 large can crushed tomatoes 

1 tbsp garlic granules 

1 tbsp onion powder

1 tbsp pink himalayan sea salt

1 tsp crushed red pepper

2 tbsp chili powder

1 box Pacific bone broth 


Prepare all of your produce by peeling the sweet potatoes and beets. Dice the sweet potatoes, beets, onions and zucchini. Finely chop the leaves of the beet. Add the produce to your crock pot with the ground turkey, bone broth, full can of crushed tomatoes, black beans and kidney beans. Add the spices and mix well. Set your crock pot to low and slow cook for 6-7 hours. If your chili is too thick add a cup of water 5 hours in. 


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Chicken Parm with Sweet Potato Noodles (spoodles)

Chicken Parm with Sweet Potato Noodles (spoodles)