Hi Everyone!
With two small kids (one of whom is 14 months old and climbs onto every chair or table, proceeding to dance and almost take death falls backwards unless I go sprinting to rescue him), I cannot spend endless time alone in the kitchen making elaborate meals. I also cannot spend endless time perusing the farmer’s market or Whole Foods. I often need to get the basics and be done with grocery shopping until the next week.
All eyes must be on the kids, even while I’m making dinner. This chili is so easy, I happily schedule it around the middle of the week as a one pot meal that can extend into the next day. Also, it’s totally low in fat or guilt, for all of us parents.
Ingredients:
1 onion, chopped
4 cloves of garlic, minced
1 can of crushed tomatoes (28 ounce can)
1 can of kidney beans, drained and rinsed (16 ounce)
1 pound of ground turkey
2 cups of water
1.5 teaspoons of olive oil
2 tablespoons of chili powder
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 easy steps:
- Heat the oil in a large soup pot over a medium heat, then put your turkey in and cook it until it’s brown. Add the chopped onion and stir it all around together until the onion is tender.\
- Pour your water in. Add the can of tomatoes, kidney beans, and the garlic. Sprinkle the chili powder, oregano, paprika, cumin, salt, black pepper, cayenne pepper and then bring to a boil. Reduce the heat to low, cover, and let simmer for 30 minutes.
Voila! You’re done. It’s so great alone or with some rice, or even some plain yogurt. My kids both eat it, and love it.
~Rebecca Conroy, Editor of A Child Grows in Brooklyn