It’s so hard to believe that it’s almost Halloween! You know what this means don’t you? It’s time to…well… put away your scale. I’ve already begun to have conversations with myself about NOT dipping into the trick or treat candy. The conversations go something like this: “You don’t need that, you’ve had it before, it tastes the same” – and then I eat it anyway – AUGH! Halloween marks the beginning of the end for me … the end of the year that is. I will be cooking and overeating nonstop from now until New Year’s Day. I actually bought my first can of cranberry sauce for a salad dressing, and began to dream about ginger bread cookies. Sorry, I can’t help but jump ahead. The best part of it is that I’m already looking forward to New Year’s Day. We have a family tradition of going to the Rose Bowl Parade inPasadena. The parade is nice, but you want to know what I’m really looking forward to? … Eating a bacon wrapped hot dog from a street vendor at 7 a.m. Sounds crazy I know but you can’t mess with tradition, just have do it.
What are you Halloween traditions that mark the beginning of the holiday season
My Halloween Traditions
Fight with my son about his costume not being too scary.
Pull out my multitude of fake pumpkins and hope the Santa Ana winds don’t blow them away.
Medicate my dog so she won’t have a heart attack.
Make promises to myself that I know I won’t keep and eat Snickers bars
Make a huge pot of low fat, high fiber, healthy, turkey chili, and then pile on cheese and sour cream.
Pull out the Christmas decorations.
Makes 24 8oz servings
2 Tablespoons olive oil
1/2 large white or yellow onion -diced
1 large yellow bell pepper – diced
1 large red bell pepper – diced
pinch of salt and pepper
2 pounds of lean ground turkey (not extra lean you need some fat for flavor)
4 teaspoons kosher salt
1 teaspoon ground black pepper
2 teaspoons ground cumin
4 teaspoons dried thyme
1 Tablespoon garlic powder
3 Tablespoons chili powder
1 40 oz can pinto beans – drained
1 30 oz can dark red kidney beans – drained
30 oz can black beans – drained
30 oz can white beans – drained
28 oz can diced tomatoes
15 oz can tomato sauce
6 cups low salt chicken broth
3 Tablespoons corn starch
2 Tablespoons apple cider vinegar
1/4 cup ketchup
1 Tablespoon chili powder
1/2 teaspoon ground black pepper
1 large bay leaf
- In a extra large soup/stock pot warm olive oil over medium heat and sweat the onions and peppers with a pinch of salt and pepper until they appear translucent – about 4-5 minutes.
- Increase the heat to high and add in turkey meat and begin to brown.
- Season the turkey with salt, pepper, cumin, thyme, garlic powder, and chili powder.
- Once the meat is browned, add in the beans, tomatoes, and tomato sauce.
- In a small bowl, dissolve the cornstarch in the cold chicken broth and add to the chili- stir to combine.
- Add in remaining ingredients- apple cider vinegar, ketchup, seasoning, bay leaf, and simmer over low heat for 40 minutes.
- Serve Warm