Today is a lazy day. It just is. I’m ok with it. Really, not everyday has to be super productive.
Balance, it’s all about balance.
I’m trying to stay motivated, working, drinking way more coffee then I should, but mostly I’m just on pintrest looking at projects that I would never get around to completing. It makes me proud that someone is out there getting stuff done. That is not me today. Nope.
This chili is part of my not-doing-anything-more-then-I-absolutly-have-to plan. It’s easy. It’s comforting. It’s great for those toddlers who want to eat all by themselves.
Perfect, one less thing for me to do.
a little slicing and dicing, but mostly just dumping things into a warm pot and letting time do the rest
1 lb ground turkey, chicken or beef
1 tbsp olive oil
1/2 yellow onion, coarsely chopped
2 cloves garlic, minced
1 tbsp chili powder
1/4 tsp each nutmeg, cloves, paprika and mustard
2 organic carrots, peeled and thinly sliced
1 15oz can organic pinto beans, drained and rinsed
1 15oz can organic dark kidney beans, drained and rinsed
1 15oz can organic corn, drained and rinsed
1 15oz can tomato sauce
1 15oz can chicken or veggie stock
2 tbsp fresh cilantro, roughly chopped
1 1/2 cup organic whole wheat pasta
In large saucepan over medium heat, heat olive oil. Sauté onion until clear and translucent. About 5 minutes. Add garlic and sauté another 2 minutes stirring to keep garlic from burning. Add ground turkey and sauté until browned, mashing with spoon to get small pieces of meet. Add carrots, chili powder, nutmeg, cloves, paprika and mustard. Sauté for another 3-5 minutes to incorporate the flavors.
Add beans, corn, tomato sauce, stock, and cilantro for 45-60 minutes. Add in pasta and stir. Let cook for 15 minutes or until the pasta is done. This chili is meant to be thick so that the little ones hands has more to grab onto, but if you like your chili with more broth add an additional can with the pasta.
Serve with mini corn muffins and enjoy.