Mondays deliciousness!

Tonights chilly weather called for some chili!!

And we had another successful recipe from Autumn Calabrese’s Fixate cookbook!  This one was even approved by my kiddos!   I used ground sirloin instead of turkey and I didn't have any goat cheese or cilantro on hand but did use some feta cheese and it was deeeeeeelicous! I also cut up one zucchini to sneak in some extra veggies for the kiddos!

The Recipe (taken directly from Fixate):

~2 tsp extra virgin organic coconut oil, melted

~1 medium onion, chopped

~1 medium green bell pepper, chopped

~1 medium red bell pepper, chopped

~2 cloves garlic, finely chopped

~1 lb cooked 93% lean ground turkey breast (or lean grass-fed ground beef)

~2 cans (15 oz each) kidney beans (or pinto beans) drained, rinsed

~1 can (15 oz) organic diced tomatoes, no salt added

~1 cup red wine

~1 Tbsp ground chili powder

~1/2 tsp sea salt (or Himalayan salt)

~2 tsp crushed red pepper (optional)

~1/4 cup chopped fresh cilantro

~8 tsp crumbled goat cheese

1. Heat oil in large saucepan over medium-high heat.

2. Add onion and bell peppers; cook, stirring occasionally, for 5 to 6 minutes, or until onion is translucent.

3. Add garlic; cook, stirring frequently, for 1 minute.

4. Add turkey, beans, tomatoes (with liquid), wine, chili powder, salt, and red pepper. Bring to a boil. Reduce heat; gently boil, stirring occasionally, for 20 minutes, or until slightly thickened.

5. Evenly divide between six serving bows; top with cilantro and cheese.

(container equivalents: 1/2 green, 1 yellow, 1 red, 1 oil/fat)