Fixate Turkey Chili 3 Ways: Leftover Makeover

I love my crockpot, but we truly become best friends in the colder months. Simmering dinner all day, the aromas filling the house, then sitting down to warm comforting meal on a cold night- I mean, is there anything better?! I'll make a big batch of this chili and then use the leftovers as completely different meals for the next few nights- I love a good leftover makeover. This week we had our chili as-is for football Sunday. The next night I topped a fluffy baked potato, added a few dashes of hot sauce, a dollop of Greek yogurt, and sharp cheddar for my take on a loaded baked potato. Then I was craving Mexican, so I reheated the chili on the stove, added some corn and 21 day fix taco seasoning and had Turkey Chili pepper nachos.

1 crockpot, 3 totally different meals. I love it when a plan comes together

Night One: Fixate Turkey Chili, in the crockpot

Prep Time: 15 min Cook Time: 3 hours on high/6 hours on low (approx)

Containers:1/2 green, 1 yellow, 1 red, 1/2 tsp

Ingredients:

• 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

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

• 2 cans (15-oz. ea.) kidney beans (or pinto beans) drained, rinsed

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

• 1 cup red wine(or chicken broth, then omit the yellow)

• 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

Directions:

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

2) Add Turkey and cook until fully browned.

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

4) Add turkey, garlic,beans, tomatoes (with liquid), wine, chili powder, salt, and red pepper to crockpot, cover and cook on high for 3 hours, low approx 6 hours.

5) Evenly divide between serving bowls, top with cilantro and goat cheese.

Night Two: Loaded Baked Potatoes

Prep time: 2 min Cook Time: 25-35 min

21 Day Fix Container: 1/2 green, 2-3 yellow, 2 red, 1 blue, 1/2 tsp

Ingredients:

• Russet Potatoes

• Leftover Fixate Chili

• Greek Yogurt

• Sharp Cheddar

• Hot Sauce

• 2 Tsp EVOO

• Salt and Pepper

Preheat Oven to 375

Directions:

Wash and pat potatoes dry. Using a fork, poke several holes all around potato. Rub EVOO until potato is coated and then rub in salt and pepper. Place the potato directly on the oven rack and let bake for 25-35 min, or until fork can be easily inserted. (I usually do my workout while these guys bake).

Top finished potato with chili, hot sauce, greek yogurt and sharp cheddar. Serve with salad of your choice.

Night Three: Turkey Pepper Nachos

Prep Time: 10 Min Cook Time: 10 min

21 Day Fix Containers: 2 green, 1 yellow, 2 red, 1 blue, 1/2 tsp

Ingredients

• Left over Fixate Turkey Chili

• 6 green onions, sliced, white parts and green parts separated

• 1 teaspoon 21 Day Fix Taco Seasoning

• 1 cup salsa (optional topping)

• salt and pepper to taste

• 1 pound mini bell peppers (these are usually sold by the bag in the produce section near the full-sized bell peppers)

• 1 1/2 cups shredded cheddar/Monterey jack cheese blend

• 1/4 cup sliced black olives (optional topping)

• 1/2 large tomato, diced

• 1/4 cup cilantro

Instructions

1. Heat oven to 350 degrees.

2. Mix taco seasoning into chili

3. Slice the ends off each mini bell pepper and slice in half lengthwise. Remove seeds and ribs and press each half open so the peppers are as flat as possible. Arrange close together in a single layer on a large baking sheet.

4. Spoon Fixate Turkey Chili evenly over pepper halves. Top with black olives and cheese mixture.

5. Bake nachos for 10 minutes, or until cheese has melted. Remove from oven, top with tomatoes, cilantro, and remaining green onions. Serve.