It's Chilly, Let's make Chili
/
Not a strength of mine, routine. I do love the feeling of knowing that Thursday is pasta night (or spaghetti squash). Yet, I can so easily stray from other routines that could help my world function just a bit better. It is easy to go off subject, to get lost in my head and allow something else to happen or avoid the routine. I used to have a voice inside that wasn't nice about it. That told me I should be more like this and that. That voice isn't nice, I prefer nice.
So when I said, "let's make Sunday Chili night," I knew that this was not going to be an easy goal. There has been one Sunday (the night of the declaration) and one Sunday Chili. The little voice tried to pop up and let me know I was just setting myself up to fail, I thanked her and asked her to think about whether a Sunday without Chili would really go down as failure? She stopped talking.
Here is to all those little voices that we have power over. Here is to routine. Here is to breaking routine. Here is to Chili when it's Chilly.
Cilantro Turkey Chili
olive oil 1 small onion, diced 2 celery stalks, chopped 1 red pepper, diced 2 Tablespoons chili powder 2 Tablespoons cumin 1 Tablespoon Cacao Powder 1 tsp sea salt (you may need to add more at the end when you taste it) 1 1/2 pounds dark turkey meat (please no antibiotics in your meat) 1 24 oz jar strained tomato sauce 1 can Eden organic butter beans 1 can Eden organic pinto beans 1 bunch cilantro, washed well, chopped
optional - grated raw cheddar cheese, salsa, hot sauce
Bring out the magic soup pot and heat some olive oil. Add onion, celery and pepper and allow them to cook very gently for about 15 minutes, stirring occasionally. Add spices and salt, for about 5 minutes and the vegetables will turn a nice dark color. Move the veggies to one side of the pot and add the turkey to the other side. Allow to brown for a minute or two, gently stir into veggies. Add sauce and beans and half of the cilantro to the pot. Heat up to a nice low simmer. Cover and cook for about 1 1/2 hours.
Serve with fresh cilantro on top and other favorite chili toppings.
