Chunky Boy, Chunky Chili

Tanner's Chunky Turkey Chili 

    I'm fat. I've always been fat. I popped out the womb thinking about when my next meal was going to be (not really, but you get the point). Growing up food was always constant, plentiful, and available. I can't think of a day when I couldn't get any meal or snack I wanted. Chips? We got Cheetos, Doritos, and Fritos. The trifecta we didn't know we needed, but ALWAYS deserve. Chicken, pork, or steak? We got it. Fruits and veggies? We got it, although I wasn't keen about them. My present self is laughing back at that one. Everyday when I got home from school it was running to the kitchen, grabbing a snack, and turning on Arthur. Again my present self is laughing at the amount of leisure I had back then. Having a constant supply of food was something I loved back then, but society would soon morph that love into regret. 

Chunky Baby Me, Cute AF

    To be clear, having access to food like this was and is a privilege. And I am never going to complain about the access I had, but rather reflect upon it. Access to fresh, healthy food is not a common thing for those of us who don't leave our suburban bubbles. I urge you to support access to food everywhere in anyway that you can. Food is fuel, and no-one deserves to be left on empty. While always accessible to me, in retrospect I wish I had limited my quantity of intake, and given back more as a kid. But hopping off my soapbox now, let's get back to the story. 

    Food in my home was never just "food". It was love, nurture, and most importantly communication. If I had a bad day I know my mom would make something carb filled and delicious. If we were celebrating the question was always "What are we gonna eat?". Holiday's at the Ryans SLAP. Celebrating with food and good company was a staple of my childhood. The stories we would share around the table always seemed to stem from the food we were eating. Our most constant family recipes are spinach cheese bake, prime rib, kugelis, casserole of ANY kind, and anything with pasta. As you can see the food was always delicious, but not always the fuel I needed to ensure longevity. For me these "special occasion" foods turned into an everyday occurrence. I would always skip the veggies because I liked the way the pasta tasted better. But as I grew older I know now fueling myself with comfort food coupled with sedimentary lifestyle would be disastrous. Yet I still blame no one but myself. Food is a family affair. And we've always been open about it. 

On the road to chunk with this cake

    One of the best recipes of my childhood always signaled the start of fall, "Grandma T's Chili". This chili is legendary. Pounds of ground beef, loaded with pasta, and cheese, and sour cream filled my heart once the leaves turned orange. My mom would make it by the pot, often times making enough to last for weeks. Imagine biting into a bowl of perfectly seasoned meat paired with juicy tomatoes and all the sour cream you could get your hands on. Better yet, make it chili mac and add in cups of noodles. This chili was the epitome of food communication. You could taste the love. And since it was so good, I always overate it. And over did it with the toppings. This staple of my childhood, while not inherently unhealthy, doesn't fit with my new lifestyle. That is, not eating red meat and having veggie focused meals. So when when the weather turned less humid this past week I was craving this staple. But instead of giving in, I knew I could transform it with a "fuel focus". So I present to you, my lovely Fat Foodies, "Tanner's Chunky Turkey Chili". (the name can use some work, I'll admit that). 

What you'll need:

1/2 yellow onion, diced

3 garlic cloves, minced

1 bell pepper (whatever color you want, I used red), chopped

1 jalapeno pepper, 1/2 diced & 1/2 sliced

1 lb. ground turkey

2-4 tbl. chili powder 

2 tsp. cumin 

1 tsp. dried oregano 

1/2 tsp. cayenne

1/2 tsp. salt and pepper

1-2 tsp. garlic powder

1-2 tsp. onion powder

1 tsp. paprika

1 28 oz can of diced tomatoes

1 8 oz can of tomato paste

1 1/2 cups chicken broth

1 can of corn

1 can of whatever beans you like

1 zucchini, roughly chopped

FOR TOPPING: cilantro, sour cream, cheese, avocado, tortilla chips, and jalapeños

How to do it:

1. Sauté onion, garlic in olive oil until lightly browned or it smells good but not burnt. Add in splash of water and can tomato paste. Cook down until it smells like a tomato is taking a bath in onion and garlic

2. Add in ground turkey and diced jalapeños. Brown on medium high until meat is cooked through.

3. Dump in diced tomatoes, chicken broth, and zucchini. Cook until a slight boil occurs. Then add in ALL the spices. Yes, ALL! After spices are added and aromatic add in corn and beans. Bring to boil again and reduce heat.

4. Simmer for 30-45 minutes. Taste as you go and adjust spices as needed.

5. Once flavors have combined and the consistency is where you like. Plate in a bowl, add topping, take a pic for insta and tag @tanner_r, and enjoy!

Another pic (leftover edition)

    While not my traditional chili from childhood, these flavors enact the same feeling of being at home and using food to express gratitude for the love I have around me. It's spicy, fresh, and the veggies shine through. While this chili is chunky, I am using it to fuel my journey to a not-so chunky body. At only 335 calories (plus toppings) per cup you'll be left full and itching to eat it again. I've always been fat, and I may always be fat. But I'll be damned if that stops me from eating what I love. Food is communication, and I am looking to talk to for as long as I live.

xoxo,

The Fat Foodie