Thick rich and positively dreamy. It’s healthy comfort food made simple, just in time for the chilly months!
So damn good!!! This is my idea of comfort food. Incredibly easy to make, super duper healthy, loaded with goodness and damn tasty. Warming right to your bones.
With the weather taking a decided turn for Winter temperatures over the past week I’m craving all things warm. Crawling out from underneath my cosy duvet in the mornings is decidedly more difficult even with my reignited enthusiasm for getting to the gym. I never quite lost my enthusiasm but I’ve given myself a little more focus which I’ll save for a future post or possibly a video if I get my ass in gear with this whole vlogging game! You’ll know what I’m talking about if you’ve been keeping tabs on my Instagram Stories!
I love me a good chili, not overly spicy but with more a smoky kick. Whatever the spice level it’s mellowed out quite beautifully with my pumpkin “cheese” sauce, some fresh crispy shredded lettuce and those crispy baked potato wedges for wiping the bowl clean. No macro left un eaten! The raw cacao or dark chocolate in the mix gives this chili it’s rich dark colour, deep flavour and also lends to it being a beautiful thick consistency.
Why not just eat cheese? Well if your tummy can handle it then have a bit if it’s what you fancy. For me dairy still aggravates my stomach and my skin so it’s just not worth it for the most part. This “cheesy” pumpkin sauce packs a punch both in the flavour and nutritional departments with the helping hand of nutritional yeast. A delicious cheesy flavour and it’s loaded with B Vitamins. I used live off the stuff when I was vegan adding it to most evening meals to make sure I was getting in those energising B Vits.
I’ve a new found love for potato wedges and odd though it might sound I have a new baking tray to thank. No par boiling, I simply whacked the oven up to 220C (428F), coated them with a little melted coconut oil, lots of Pink Himalayan Rock Salt and cooked them for about 25 minutes. Golden and crispy like never before. I usually line one of the old baking trays with baking paper or foil and I’ve never quite achieved that crispy exterior and soft centred potato wedge bliss before. The kind of potato wedges that dreams are made of.
I’ve changed up my carb intake a little and I’m still playing around with it. I haven’t quite hit my happy place though I think I’m getting there. I’m shooting for two higher days, two moderate days and three low days now as opposed to loading myself with ALL THE CARBS in one day which was leaving me feeling super duper bloated and watery. If anything after one my much more moderate high carb days I feel tighter and simply more energised which is what I wanted to achieve. This week I’m going to tinker with my nutrient timing as I still have a tendency to macro hoard without evening knowing it meaning I’m eating about 55% of my calories in my last meal/snack before bed.
Ok I’ve completely gone of track and all because of the mention of those carby high GI potato wedges which I’m madly in love with. I’ll have to try my hand at my own potato chips (crisps for my Irish/European readers) some time soon!
I definitely need to make myself a mighty batch of this chili or something similar this week, perhaps in my slow cooker! If I get around to it I’ll be sure to share the recipe as well; you can never have enough chili recipes!
What’s your favourite chili recipe? Do you have a “secret” or special family recipe or twist on the classic?
Turkey Chili, Potato Wedges, Pumpkin “Cheese”
Prep Time: 10 minutes
Cook Time: 30 minutes
Keywords: slow-cooker blender entree side gluten-free paleo soy-free pumpkin puree pumpkin turkey
Ingredients (Serves 2)
- 1 tsp coconut oil melted
- 300g (10oz) lean ground turkey breast mince
- 1/2 cup (100g) passata or tinned tomatoes
- 2 tsp chilli powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp coriander
- 1/4 tsp cinnamon
- 30g (1oz) 90% dark chocolate or 100% raw cacao paste
- 1/2 cup (125ml) vegetable stock (I used Dr Coys Bouillon
- 1/2 cup (100g) pumpkin puree
- 1/2 cup (125ml) unsweetened almond milk
- 2 tbsp (32g) cashew butter
- 1 tsp Dijon mustard
- 2 tbsp nutritional yeast
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Pinch of paprika
- 1/4 – 1/2 tsp Pink Himalayan Rock Salt to taste
- 1/4 tsp Black Pepper
- 2 medium Rooster potatoes (red skinned)
- 1 tbsp (14g) coconut oil
- Pink Himalayan Rock Salt and Black Pepper
- 1/4 tsp smoked paprika
Saute the turkey mince in a skillet with 1 tsp of coconut oil. Remove and set to one side in a bowl.
Add the remainder of the chili ingredients to a pot, bring to the boil and simmer for 10 minutes. Remove from the heat and blend until smooth using a hand blender or pour into a high-speed blender.
Return sauce to the pot, add the mince. Leave to simmer for about 15 – 20 minutes; until it’s reached desired consistency. Add the diced roasted red pepper for the last few minutes to heat through.
For the pumpkin “cheese” blend together all ingredients in a high-speed blender or using a hand blender.
Pour into a pot, bring to the boil and simmer for 5 minutes until thickened to desired consistency.
For the potato wedges preheat the oven to 200C (400F).
Slice potatoes into chunky potato wedges.
Toss potatoes in melted coconut oil. Season generously with salt and pepper and sprinkle with paprika.
Roast in the preheated oven for 40-45 minutes; until crisp, lightly browned on the outside and soft in the middle!