Each and every Sunday for the past 17 weeks, my fiancé and I have been buying, prepping, and preparing meals for the week ahead. It’s a habit I’d heard a lot about, but never really thought I could embrace. I felt that way for years until I realized, “Hey, adulting is a lot easier when you don’t have to worry about where your next meal is coming from.”
We jumped on the bandwagon in August and never looked back.
I won’t tell you about every little thing I’m eating this week. I tend to eat the same kind of cereal + frozen fruit most mornings, and the same kind of salads for lunch most days.
I will share the big meal of the week that we made for dinner each night: pumpkin chili! Plenty savory, and not as sweet as it sounds.
If you’re not a fan of eating the same thing every night, consider dividing this chili recipe into mason jars or airtight containers that can be frozen for a few weeks.
I adapted this recipe from SnackGirl’s website. Click here for her 6-serving version. Read on for mine, which makes about 8-10 servings.
1/2 large onion, diced
1 can pumpkin puree
28 oz. crushed tomatoes
1 can green chili peppers
1 can black beans, strained
1 can whole kernel corn, strained
2 T chili powder
1 T cumin
1 T oregano
-In a skillet, sauté onion in cooking spray or 1 T olive oil for 5-8 minutes (or ’til golden brown).
-Add in ground turkey. Let it cook all the way through. Add remaining ingredients one by one, but don’t leave too much time between adding them.
-Simmer for as long as you like. The longer, the better. But if you let the chili sit for a half an hour, I’d add another 1/4 cup water to keep it from getting too dry.
Serve warm with your favorite wheat roll or corn muffin.