This thick & hearty paleo chili topped with cornbread is piled high into mason jars, and makes for a quick lunch or dinner in minutes.
I had a pretty laid back and relaxing weekend, spent mostly reading, watching Parks & Rec, and all around sitting on my ass-age. I managed a quick 2 mile negative split run on Saturday, but totally excused my way out of putting my long run off until today. At least I FINALLY got back on the meal prep wagon!
That’s a fridge full of
-Sweet Potato, Spinach, & Sausage Hash for breakfast
-Taco Salads w/ ground turkey & guac
-Hard boiled eggs for snacks
-Homemade sun butter (latest addiction)
-Too much lettuce for one (normal) person
and a jar of this chili for dinner tonight!
With the rest of it in the freezer, each in its own perfect little leftover peanut butter jar. You see it’s yet again time for the deluxe Recipe Redux!
Fantastic Freezer Meals:
Share your tips and tricks for making one – or more freezer meals. It’s the end of the gardening season for some of us; let’s store away that produce in heat-and-eat-from-the-freezer-meals. Show how convenient healthy freezer breakfast, lunches or dinners can be!
Now cooking for one usually doesn’t amount to making large meals for me to trudge through for the rest of the week, only to get so burnt out on it that it never makes the meal rounds until a year later.
I found out the hard way this summer that it is quite the undertaking to take down an entire 13 pound watermelon by yourself, and not cringe at the site of it for at least a month afterwards.
But freezers, they’re my friend. As much as I love to cook, I equally love to come home from work and not have to cook. Dinner’s just waiting for me at the door, happy as can be to see that I’m finally home, ready to bathe me in its kisses and love and beg me that I’ll never leave it alone again.
I really need a dog. Or a fish. Something else that is alive and I can pour my soul out to. In the meantime, dinner will do. Since I cook for me, myself, and I most of the time, I loved the idea of portioning out this chili into individual jars, and freezing. That way I could just take one out, thaw it in the fridge, and have the perfect lunch or dinner ready to go. No burn out required!
..So remember that time I went on a low FODMAP diet?
Whelp, it’s time for another round. After haphazardly reintroducing trigger foods, I’m not exactly feeling on top of my game right meow. I’m really trying to do some good gut healing since my digestive issues don’t seem to be going anywhere soon.
In that case, I KNOW beans & legumes are off-limits for the time being. I was planning on sharing the world’s easiest vegetarian chili, in which I literally throw three or 4 ingredients in a pot and call it dinner. I don’t even heat it most times. Some call that lazy, I call that innovation.
So instead, I’m swapping the beans for some lean ground turkey, and since I had to replace some of the
laziness innovation I lost, I opted for a bag of frozen peppers & onions instead of fresh. It made this chili come together so quick!
And I just can’t have chili without cornbread. I could have made a simple GF version, but since the chili was already paleo-friendly, I decided to go the grain-free route, and make Cassidy’s recipe for “cornbread” muffins instead. Not too shabby! Feel free to substitute your favorite cornbread muffin recipe instead if you’re not a caveman.
- 1 lb lean ground turkey
- 2 cloves garlic, minced
- 1 (28 ounce) can Mexican-style stewed tomatoes
- 1 (6 ounce) can tomato paste
- 1 (16 ounce) bag frozen peppers & onions
- 1 tablespoon chili powder
- ½ tablespoon paprika
- ½ tablespoon cumin
- ¼ teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup water
- 6 "cornbread" muffins
- Heat a large pot over medium-high heat.
- Add ground turkey, and cook until browned.
- Add in garlic, tomatoes, and tomato paste. Stir to combine.
- Add frozen peppers & onions, seasonings, and water.
- Bring to a boil, then reduce to a simmer for 10-15 minutes.
- Add more water if too thick. Let cool to room temperature.
- Spoon evenly into 6 mason jars.
- Top each with a cornbread muffin.
- Screw on lids, and store in refrigerator for up to 3 days or up to a month in the freezer.
Hover over image to pin for later!
Freeze it right there and be sure to check out all the other great recipes this month below!
Make it a great day!
What’s your favorite freezer-ready meal?
What do you usually eat with your chili?