But first, let me explain my absence over the past week. As I've said before, I moved last weekend. The apartment was quite a mess when we got here and we had to do a lot of cleaning, etc. to make it ready. All of my furniture was moved in last weekend, but I planned on moving the smaller items over in several trips over a few days.
Well, on Tuesday, my car decided it didn't want to run anymore. The transmission, alternator and gas tank all needed to be replaced, and the cost to replace them FAR exceeded the value of the car.This presented a problem since I was half moved into my apartment and half moved out of my dad's house. I didn't really have enough in either place to be comfortable. Add that to the fact that i start clinical this week 40 minutes away from my apartment and have to get there too early for even the commuter rail.
So on Thursday, I bought a new car. However, the title had not gotten to the dealership yet, so I could not actually use my new car. So that meant a weekend of not moving, not grocery shopping, not seeing friends, and generally sulking around my dad's house.
But! I get the car tomorrow and just in time to start clinicals on Wednesday. I also started classes again today with a nice 13 hour-long day. Ugh.
Anyway, this chili was the first meal made in my new apartment. My cooking stuff and normal photography stuff is still at my dad's but I decided to post anyway. But now that I will have transportation again, I can move that stuff over.
Also, pumpkin!
Recipe from Whole Foods
Ingredients
2 tablespoons olive oil
1 small yellow onion, chopped
2 jalapeños, seeded and chopped
1 green pepper, seeded and chopped
2 cloves garlic, chopped
1 lb ground turkey
1 14.5 oz can diced tomatoes, with juices
1 15 oz can pumpkin
1 cup water
1 teaspoon ground cumin
1 tablespoon chili powder
1/2 teaspoon salt
Pepper, to taste
1 15 oz can kidney beans
Instructions
1. Heat olive oil in a large pot; add onion, jalapeños, green pepper and garlic and cook until softened, about 5 minutes; add turkey and cooked until no longer pink.
2. Add tomatoes, pumpkin, water and spices and bring to a boil; reduce heat and add beans; cover and simmer for about 30 minutes.
Nutritional Information
Calories: 280
Fat: 13
Carbs: 23
Fiber: 8
Protein: 20
Sodium: 580
Points+:
You had to go through quite a bit to get this chili made! I'm glad you did though; pumpkin in chili sounds so good!
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