(I am almost POSITIVE I’ve used that pun before, but blast – I’m going with it.)

Seeing as how I’m going to be a mommy next year (holy crap), I’m in full-on nesting mode at the house.  I make the bed every morning.  I do laundry and have actually found myself attempting to whistle whilst doing said laundry.  And I’m even making efforts at cooking food.

For those of you who know me in person, I’m sure your eyes are the size of saucers.  I KNOW, right?  Cooking?  Me?  What the hell is going on??

It’s the BSparl.  This teeny baby had hit my “domestic goddess” switch, and even though I come with faulty wiring in that department, I’m trying.  At the very least, this baby will have plenty of clean onsies and a belly full of Jell-O.

One item that we’ve been making a lot since the move is chili.  Chili seems to be, for me, one of those magical foods that doesn’t give me much of a spike at all, and all the fiber and meaty goodness keeps me feeling full.  (Which is a bonus when BSparl is urging me to eat every two hours or so.)  Here’s a quick rundown of what goes in the pot: 

Looks a little tangled (read: dog food?), but it does taste awesome!

1 package of lean ground turkey
1 package of chili seasoning (we like the Old El Paso one)
1 10 oz can of crushed tomatoes
1 can of white cannellini beans
1 can of black beans
I can of kidney beans
1/2 onion, chopped
1 bag of frozen mixed vegetables
1 block of sharp cheddar cheese
1 tsp olive oil
1 tsp cumin
1 tsp cinnamon
Salt and pepper (no Spinderella in this recipe)

Makeshift Directions:

  • In a large stock pot, brown the turkey on medium heat until fully cooked, then drain off the fat.   Add the chopped onion, then add the packet of chili seasoning and stir it up.
  • Once the meat is cooked and seasoned, crack open that can of crushed tomatoes and dump them in.  Stir and let the mixture heat up – so now you should turn the burner up to medium-high or high.
  • While that stuff is hanging out in the pot, open the cans of beans and rinse them off in the sink, using a colander.  Add the rinsed beans to the pot and stir.
  • Hopefully, it’s starting to resemble chili by this point.  Dump in the bag of frozen vegetables and stir. (Personally, I use more vegetables than recommended, usually adding a bag of peas, carrots, and corn, but then adding green beans as an afterthought every time.  I should just add them to the mental recipe.)
  • Things should start boiling a bit at this point, which is a good thing.  Add the cinnamon and the cumin, and then add salt n’ pepa to taste. (If they say it’s delicious, you’re good to go.)
  • Just before you’re ready to devour a bowl, shred some of that cheddar cheese on top of it.  Let it melt a bit, and then eat like mommy’s little piggy eats.

NOTE:  I’m sorry, but I don’t have the exact carb count on this.  We usually count as we crack open the cans, then divide, bolus, and promptly forget.  It happens every time, and I can’t be held responsible for my lack of math skills, so you’re on your own for this one.

Good luck following my tangled recipe, and enjoy the chili!

Share: