Wednesday, February 26, 2014

A Good Night for Chili

This winter.  It's killing me.  I ended up driving the two and a half blocks to preschool this morning when I saw that the windchill was -25F.  I really try to walk but I draw the line at about -20 (we walked yesterday morning in -15).  We also ended up driving to the bus stop because I had somewhere to go right afterwards.  Tomorrow's predicted wind chill is -35.  Ugh.

My plan for chili tonight was right on.  I was in need of something hearty and warm.  My daughter and I had a lovely coffee-shop play date this afternoon and I was glad to go home and have an easy meal lined up.  But, when I walked in the house, I could smell that my husband had already started the chili.  What a guy!  We put all our meals on a shared Google calendar, with links or notes on where to find the recipes.  So without even chatting, he knew what to get started for dinner.  

I've been looking for a simple chili to add to our rotation and I found it!  Super easy and super tasty.

I really need to say that I think ingredients matter.  Especially in simple recipes like these.  I ended up using canned chili beans (kidney, black and pinto beans), fresh chili powder from the bulk section at the co-op (fresh spices are so much better), and ground turkey from Ferndale Market (local).

We topped with black olives, green onions, shredded pepper jack, sour cream and a few splashes of hot sauce.  My 6 year old ate 3 bowls, my 3 year old ate the toppings.  Good enough!

Easy Chili 
From The Kichn
Serves 8

1 pound ground turkey
1 large white onion, diced
1/4 cup water
2 14-ounce cans diced tomatoes
2 tablespoons chili powder
2 15-ounce cans beans, rinsed and drained

In a Dutch oven or large pot, cook the ground turkey and onion over medium heat until the meat is browned, about 7-8 minutes. Stir every now and then to help crumble up the meat.

Drain the meat mixture and return to pan. Add the chili powder and stir well.

Add the beans, water and diced tomatoes to the pot and bring to a slow boil. Cover and reduce the heat to low; simmer for 20 minutes. Then uncover and simmer for an additional 5 minutes, stirring occasionally.

Ladle chili into bowls and serve hot. Top with sour cream, cheddar cheese, cilantro or chopped green onion - or anything else that makes you happy. Chili will keep refrigerated for a good 5-6 days. After that, freeze in a freezer-safe container for up to 3 months.


And, here's how my son styled his plate.

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