The last 24 hours are a complete blur. My head knows that it’s morning, but my body is telling me I should be getting ready to snuggle up in bed. Regardless, I’m sure I’ll be in tip-top shape tomorrow.
We got into London around 11am local time yesterday (Sunday). By the time we checked into the hotel and had lunch, it was about 2pm. Instead of allowing ourselves to fall asleep for the day in our hotel rooms; my boss, Lea and I went to Whole Foods Market in Kensington. She’s a pretty big foodie herself, so it was fun to just peruse the isles and not have to be concerned with frustrating her while I took photos of everything.
There were delicious looking breads,
rows of prepared meals; which I took full advantage of by grabbing myself a huge helping of roasted vegetables + turkey breast for dinner,
and we managed to find a bunch of really neat products.
I’ve been waiting to get my paws on nakd bars – similar to LARABAR but less calories. I’m planning to pack the cashew cookie flavor in my lunch today…
Also, how cool is it that I found almond milk in little tetra packs? And, check out the high fiber mix of flax, almonds and walnuts! I bet you could make that at home so easily.
One thing that I wish I would have bought was the coconut milk in bags. They would be perfect for India. Must go back to the store before I leave. Maybe tonight after work…
One thing I learned on our little venture was that its probably best to avoid grocery shopping when jet lagged. I ended up buying coconut mushroom soup instead of coconut milk, and sweetened almond milk (with corn) instead of unsweetened #fail.
We headed back to the hotel on the tube and I decided to take a detour through Green Park – such a beautiful and romantic place.
I could talk about London for many more paragraphs, but I’ll stop it here and get on to sharing this recipe!
Kevin and I have been enjoying this chili for a couple of weeks, so I figured it was about time I share it with you all. I made the first batch with navy beans and the second and third batches with no beans. It’s delicious either way!
Crock-Pot Turkey & Navy Bean Pumpkin Chili
Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free, Grain free
A warm and delicious crock-pot prepared pumpkin and tomato based chili filled with turkey, white beans, and sweet onions.
Adapted from: Skinny Taste
Yield: 8 cups
- 2 tbsp extra virgin olive oil, divided
- 1 lb lean ground turkey
- 1 yellow onion, chopped (yield – 1.5 cups)
- 2 garlic cloves, minced
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 2 tsp chili powder, to taste
- 1/2 tsp cumin
- 1 bay leaf
- 1 tsp oregano
- 1 1/2 cups navy beans, rinsed and drained *see note
- 14 oz. can pumpkin puree (not pumpkin pie filling)
- 28fl oz. diced tomatoes – I used crushed tomatoes because it’s all I had, but diced would have been better
- 1 cup water + 1 tsp chicken or vegetable gluten-free, yeast-free bouillion, or 1 cup chicken stock
- 1/4 tsp Herbamare
- Fresh ground pepper to taste
- chopped cilantro, chives, or pepita seeds for topping (optional)
- Heat a large saucepan over high heat and add 1 tbsp of olive oil. Add meat and cook, breaking it up until white, about 10 minutes. Add to the crock-pot.
- Add remaining oil to the saute pan and drop in onions and garlic. Saute for 3 – 4 minutes.
- Add red pepper, yellow pepper, chili powder, and cumin and saute for another minute.
- Add to crock pot. Add remaining ingredients and cover to cook on high for 4 hours or low for 8 hours.
- Remove the bay leaf and adjust seasoning to taste before serving. Enjoy!
note: beans are totally optional! If you want to make it paleo, replace beans with 1 cup pepita seeds or sunflower seeds. We’ve tried it both ways and found each version just as delicious!