Saturday, November 12, 2011

Pumpkin Black Bean Chili

Saturday, November 12, 2011

One of our Sleek Body clients found this recipe on

In Sleek we preach clean eating and frequent this site often.
The author really takes the guesswork out of eating clean and comes up
with some fabulous fare for our foodies!

I wanted to re post this and encourage you to visit her website for more awesome recipes.

Sleek Body Boot Camper, Laura made this and her review was  "yum".
Plus she mentioned that her house smelled like pumpkin so that equals "Win" as well.

You could also remove the turkey  and use vegetable stock for a meat free version of this.

Here you go
Clean Eating Black Bean Pumpkin Chili
(Makes approximately 4 quarts)
1.5 lbs. lean ground turkey meat
1 (15 oz.) can pumpkin purée
2 (15 oz.) cans black beans with their water – do not drain (no sugar added)
2 cups chicken broth or stock (no sugar added)
3 tbsp. cinnamon
3 tbsp. chili powder
1 tbsp. cumin
1 tbsp garlic powder
2 tbsp. onion powder
1/4 cup honey
1 tsp. curry powder
2 tsp. vanilla extract
1 tsp. balsamic vinegar
Step 1 – Place the turkey meat, pumpkin purée, black beans with their water and chicken broth in a crock pot. Mix well.
Step 2 – To this, add 1 tbsp. cinnamon, 1 tbsp. chili powder, 1 tsp. cumin, 1 tsp. garlic powder and 1 tbsp. onion powder.
Step 3 – Cook on high for 4-6 hours, depending on your crock pot.
Step 4 – When the meat is completely cooked, stir in 2 tbsp. cinnamon, 2 tbsp. chili powder, 2 tsp. cumin, 2 tsp. garlic powder, 1 tsp. curry powder, 1 tbsp. onion powder, honey, vanilla extract and vinegar. Stir well and serve.
Eat and Enjoy!
Nutritional Content
1 serving = 1 cup
Calories: 132
Total Fat: 4 gm
Cholesterol: 34 gm
Sodium: 258 mg (lower if you use low sodium chicken broth)
Carbohydrates: 15 gm
Protein: 9 gm
Nutritional Information estimated at Data may not be accurate.


Tuesday, November 8, 2011

Clean Spaghetti Sauce

Tuesday, November 8, 2011

This is our secret family recipe for red sauce. It originated in 1970 from a lovely family in
Ft. Wayne, Indiana. This is the meat free version, however you can add your own in if you like.
I also made a change and used turbinado Sugar or Stevia in the Raw for our Sleek Body foodies. The photos below are a doubled batch.  Let me know how you like it!

Heat in heavy pan or dutch oven then add the following and saute in olive oil

1 small onion, chopped
1/2 pound  Portabellas (or any mushrooms)
1/2 green pepper, chopped or diced.

Add: 1 (28 oz) can of  organic tomatoes
1 (10.5 oz) of organic tomato puree (you can use fresh if  you like).
1 (12oz can of tomato paste)
2 Tablespoons of Low sodium Worchestershire sauce
2 Tablespoons of vinegar
2 Tablespoons of sugar (I use either turbinado or Stevia in the raw)
1/4 teaspoon black pepper
1 teaspoon celery seed
6 bay leaves
1/4 teaspoon cayenne pepper
1 1/2 Tablespoons garlic salt
1 heaping teaspoon of Oregano
1 heaping teaspoon of basil

Simmer in your crock pot uncovered for at least 3 hours.  Remove Bay leaves. Puree with immersion blender and serve over pasta, spaghetti squash or use for dipping garlic bread if you're not afraid of carbs.   
Saute onions, mushrooms and peppers

add spices to tomato mixture 

Add sauted vegetables to sauce 
Simmer for  at least 3 hours and make sure to
use your immersion blender before serving.

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