I have been making this chili on repeat and since I haven’t blogged in a while, I thought now is the time to share. I originally made it for a dinner party and it was a hit. I am now at the point where I can throw everything in a Dutch oven without googling the recipe.
It is so ridiculously healthy that I’ve made my skillet cornbread with each batch for balance. Besides, every good chili needs some buttery goodness for dipping. You could sub a sweet potato for the butternut squash, but Trader Joe’s and most grocery stores have the squash already diced and ready to go in the produce section. No need to YouTube how to chop an odd shape squash. Safety first.
I made a double batch this week to take in my lunches and also for a former Statehouse colleague who had surgery. I knew she would love some chocolate chunk cookies and the chili seemed like the perfect, comforting meal for when you’re under the weather.
Add a few tortilla chips and you best believe an ample sprinkling of cheddar cheese and sour cream on top. It really does get better as it sits in the fridge and it is boyfriend (read: filling) approved.
Now onto random life updates. Lasers happened last week. Yep, you read that correctly. I had a laser treatment on my facial scars from the accident. I never thought I’d be sitting at a plastic surgeon’s office, holding my boyfriend’s hand (while he wears his sunglasses), and my face is stung by quick, pulsating lasers. I wanted a t-shirt that said, “I got lasered,” but the lady said they didn’t have any.
As long as we still have our sense of humor, we can make it through anything. My face was a little swollen and on fire the next morning, but hopefully it will help reduce the redness. I have to remember that it has been less than four months since glass was removed from my face and I am healing just fine. We celebrated lasers with bang bang shrimp at Bonefish Grill and a run through J.Crew for two shirts on sale for less than $30 (total). My sidekick knows the way to my heart.
All in all, I am feeling good about recovery and am lucky to have considerate doctors that understand me. I have broken up with a few doctors along the way and the last plastic surgeon visit was followed by me getting lost on roundabouts (thanks a lot, Carmel) and crying at Market District while buying as much bacon, cheese, and ice cream that would fit into my shopping basket.
Just remember that you’re not forced to be anyone’s patient. You have options, so do your research and don’t worry about hurt feelings.
- Livery: Cunningham’s newest restaurant on Mass Ave. Not too pricey and I would go just for the Brussel sprouts (they have cheese). They also have Modelo.
- My BFF, calligrapher Kim Shrack, is in this month’s Indy Monthly. YUGE deal!
- Valentine’s gifts: I am the absolute worst gift giver and by worst, I mean that I give gifts before the actual holiday. I hate getting gifts, but nothing brings me more joy than finding a sentimental, thoughtful gift. When you love someone, they are easy to shop for.
- I’m back on my steel cut oatmeal in mason jar kick. It saves so much time in the morning. Lentil soup made an appearance last week too.
- This badass bracelet that my friends gave me – We all have scars and I need to remember to wear them proudly!
- Breaking Bad: I am only 8 years late to the party, but whoa Walter White! I’ve never gotten so sucked into a tv series. We finished it this weekend and now we’re back to It’s Always Sunny in Philadelphia.
- Burrata: You know, mozzarella’s cheesy filled cousin? We had an incredible appetizer of it at Libby’s Cafe in Siesta Key, so I have declared this our Valentine’s treat. Add tomatoes, olive oil, basil, balsamic, and bread.
- Delayed, but I wrote about the new downtown Cummins building for my friends at Indy Hub! You can read about it here.
- The 9,000 Year History of Booze. Fascinating stuff.
- Tom Brady is the worst. That is all.
L to R: Libby’s in Siesta, Cummins downtown, lentil soup, and my scar bracelet.
Turkey Chili with Black Beans and Butternut Squash
Recipe via K and J Company
- 1 pound of ground turkey
- 1 Tablespoon olive oil
- 1 medium onion, diced
- 1 Tablespoon chopped garlic
- 4 cups butternut squash, cut into 1/2 inch cubes
- 1 29 oz can tomato sauce
- 1 28 oz can crushed tomatoes
- 1 can black beans, drained
- 2 Tablespoons chili powder
- 1/2 teaspoon dried basil
- 1/4 teaspoon cinnamon
- Salt and pepper
In the bottom of a large stock pot, heat the olive oil over medium heat. Add in the onions and sauté until translucent, about 3 minutes. Add in the ground turkey and cook until browned, seasoning with salt and pepper.
Add both cans of the tomatoes and the butternut squash into the pot. Stir and let simmer on high for 5-8 minutes. Add in the garlic, chili powder, dried basil, cinnamon and black beans. Stir until combined.
Cover the pot and let simmer for 20 minutes, or until the squash is tender. Add salt and pepper.
Skillet cornbread recipe here.