Good Tuesday! I hope that your week is off to a great start!
Today, I thought I would post a quick recipe that has made lunches for both me and Lula easier lately.
Her pregnant mama had been craving chili lately, so I decided to concoct something in the hopes that we would both enjoy it, as well as fulfill our veggie requirements at lunchtime.
As this was made for my 16 month old, dicing everything as small as possible was important to me.
2 large green peppers
1 large carrot
1 large yellow onion
1 lb. lean ground beef/turkey/chicken or omit
2 16 oz cans tomato sauce/puree
taco seasoning to taste
2 servings veggie/chicken/beef bullion
2 cups water
1 bag frozen corn
1 can black beans (or use an additional can of beans of your choice if vegetarian)
+Finely dice green pepper
+Finely dice onion
I cut my onion into quarters and use the food processor to dice it–no large chunks and no crying
+Cook meat with onion and drain thoroughly when meat is no longer pink–set aside
+Place peppers and carrot into a large dutch oven, add tomato puree, seasoning, bullion, water, and mix
+Bring mixture to a boil
+Add burger, beans and corn
+Turn heat to medium-low
+Let shili simmer for 30-60 minutes
+Turn heat off and let shili flavors meld together for ten minutes or so before serving
This was a pretty easy concoction to throw together. It tasted sweeter than I expected, perhaps the corn and carrot combination? I think I will use chili seasoning next time to see if that makes it a little more savory.
The good news? None of these measurements or cooking times need to be exact…eyeballing things is good enough with this recipe.
The best news? Lula loved it!
Have a great day!