Turkey, Butternut Squash, and Kale Chili

It’s one of my favorite times of the year - football season! I’ve got my fantasy team locked in and my Eagles shirt ready for the game on Sunday. Not only do I love to watch football, but I’m also all about those game day eats! Whether I’m making one of my most popular recipes, cauliflower nachos, wings, or a big ole pot of chili, football food is where it’s at!

One of my absolute favorite, cozy meals that’s easy to make and feeds a crowd (great when watching the game with friends) is this turkey, butternut squash, and kale chili. It’s packed with fall flavor, on the healthier side, and a definite crowd pleaser.

Here’s What You’ll Need:

• 1 lb ground turkey

• 1 red onion, chopped

• 2 cloves of garlic, chopped

• 1/4 cup chili powder

• 1 tbsp coriander

• 2 tsp cumin

• 14.5 oz can stewed tomatoes

• 1 butternut squash, peeled, seeded, and cubed

• 1 beef bouillon cube

• 4 cups water

• 15.5 oz can kidney beans, strained and rinsed

• 15.5 oz can chickpeas, strained and rinsed

• 2 cups kale, chopped

• 2 tbsp apple cider vinegar

• Salt and pepper to taste

Instructions:

1. In a large pot heat 1 tbsp avocado oil (or EVOO) over medium high heat.

2. Add in the ground turkey and heat until fully browned (~5-8 mins).

3. Move the turkey to the edges, add the red onion and garlic to the middle of the pan, and cook until softened (~3 minutes).

4. Add in the chili powder, coriander, cumin, and stewed tomatoes, and mix everything together.

5. Add in the butternut squash, beef bouillon cube, and water, mix everything together, and bring it to a boil.

6. Reduce to simmer and cook for 40 mins uncovered, stirring occasionally.

7. Add in the kidney beans, chickpeas, and kale, mix together, and cook for an additional 5-10 minutes.

8. Add the apple cider vinegar and salt and pepper to taste.

9. Serve, top with avocado if desired, and enjoy!

Garlic Chili Potato Noodles with Collard Greens and BBQ Shrimp

I was literally in the middle of a spin class when I started craving some comfort food. I mean like southern BBQ, potatoes, you name it. So (still in spin class) I started coming up with ideas in my head.

Spiralized sweet potato is always one of my favorites, but spiralized potato is creeping up there. It really goes well with everything. I know it isn't necessarily as healthy, but toss in some other veggies, a light protein, and you have yourself a meal!

Here's What You'll Need:

-1 tbsp ghee
-1 potato, peeled and spiralized
-1 clove garlic, minced
-1/2 tsp chili powder
-6 oz cooked shrimp
-1/4 cup BBQ sauce
-4 collard green leaves, chopped
-1/4 cup (heirloom) tomato, chopped
-salt and pepper to taste

Instructions:

1) Heat up the ghee in a large skillet at medium high heat, and add in the garlic. Cook for about a minute.
2) Add in the spiralized potato and cook for about 3-5 minutes alone.
3) Add in the chili powder, mixing it around to cover the potato noodles.
4) Add in the collard greens, and continue to cook for about 3-5 minutes.
5) In the meantime, preheat your oven to 350 degrees. Toss the shrimp in the BBQ sauce, and throw them in the oven for about 3-5 minutes. The shrimp is already cooked, so you just want the BBQ sauce to coat the shrimp and to warm them up.
6) Add the heirloom tomato, salt, and pepper to the potato noodles. Cook for another minute or two, and remove the pan from heat.
7) Split the potato noodles between two bowls, top each with half of the shrimp, and add additional BBQ sauce as desired. 

 Let me know if you give it a try and what you think in the comments below! It really was the perfect way to satisfy that comfort food craving.