Saturday, September 27, 2014

It's Beginning to look a lot like Fall: Turbo Fire Chili!

I have been hearing about this Turbo Fire Chili for months! What is all the rave? Why is everyone in love with this?

So I set out to make it, taste it and get my honest opinion. I am a very picky person, and if I don't like the way something tastes, I have no problem letting everyone know about it!

So normally I save slow cooker recipes for fall. It's nice to cozy up with the hubs on a chilly night and eat a nice warm type of slow cooker dish. Since everyone kept talking about this, I decided to not wait until fall to try it.

HOLY COW!! I am glad i decided not to wait. I love chili. And let's be real - not all chili is made the same. Many types are very bad for you, to much of this and to much of that. You wind up overeating, you add chips and sour cream, processed cheese - it turns into a clean eating nightmare.

Well this recipe - there is no worries! Clean Eats, filled with protein, and a secret alternative to "sour cream".

I like to double up every recipe, to make sure there is enough to last my family at least a week. Since there is a few of us eating - I need to make sure the goodness goes around.

Here is what you are going to need:

2 lbs of Turkey Chop Meat - as clean and lean as you can get it
1 cup of Diced Tomatoes
16 oz organic corn
1 onion, diced
8 oz black beans
8 oz kidney beans
8 oz pinto beans
8 oz chick peas
(you can substitute some beans for chili beans)
2 tbsp tomato paste
2 packages of chili seasoning

Toppings: All optional
low fat, organic shredded cheese (1/4 cup per serving)
avocado slices (1/4 cup per serving)
low fat, organic greek yogurt (1 tbsp per serving)


Brown your meat! 

Throw everything into your slow cooker

Cook on low for 4 hours or on high for 2 hours

Serve and enjoy!!! 

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