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This weekend was a chilly one. But turkey chili, and snuggling with our playful baby girl, kept us warm.
Temperature wise, it was nose-numbing cold outside. E and I only left the house (separately) to go to the gym and get groceries, but it was too cold to take little Q anywhere with us. Poor little baby hasn’t left the house in more than a week because I don’t want her to turn into an icicle from exposure to that Northeast air. Makes me long for the days we were in DR, doing feedings and diaper changes on lounge chairs by the beach.
Rather than go out, E and I were entertained inside by Q’s developmental strides. Q turns four months old this week, and she’s getting good use of her hands, reaching out and grasping what she can–a bottle, my nose, E’s hair. She’s turning over on her belly from her back. She laughs when I kiss her belly or play “peekaboo” with her. And she’s super verbal—no words yet, but lots of murmuring and imitating noises we make to her. We watch Q for hours on end—we canceled cable at our house because we spend all of our time watching this little baby do baby things.
In between feedings and play time with Q, we meal prepped our lunches for the week. I was craving turkey chili, because I wanted a hearty, meaty, stick to your ribs meal that would warm the insides. This super easy version only takes about 30 minutes from start to serving, and requires just one pot to cook. The less time I spent cleaning, the better. That’s more time watching Q stare at her own feet.
While I chopped vegetables for the chili, I looked over at Q on her activity floor mat, reaching her soft toys dangling above her forehead smiling and giggling. You just can’t get that kind of dinner entertainment by eating out.
2 tablespoons olive oil
1 lb. ground turkey
1 white onion, chopped
1 stalk celery, chopped
2 cloves garlic, crushed
1 green pepper, chopped and deseeded
1 medium carrot, chopped
1 can (28 oz.) crushed tomatoes
4 plum tomatoes, quartered
1 tablespoon cumin
1 ½ tablespoon chipotle chili pepper
2 tablespoons parsley, chopped
3 bay leaves
2 cups chicken broth
1 can (15 oz.) black beans, drained
salt and pepper to taste
In a large pan or Dutch oven, heat olive oil. Add ground turkey and brown about 5 minutes, breaking up large pieces with a spatula.
Add onion, celery, garlic, pepper, and carrot to pan, and stir. Add crushed tomatoes and plum tomatoes and stir. Add cumin and chipotle pepper and stir. Then add parsley and stir. Add bay leaves.
Add chicken broth and bring to a boil, then reduce heat and simmer about 10 minutes. Add black beans and stir. Add salt and pepper to taste. Serve in small bowls, with shredded cheese or diced green onions as an optional garnish. Makes at least four servings.
*these also make great wraps if you stuff the inside of a pita or a flatbread with the chili on top of greens, with a sprinkle of cheese.
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