My time zone hangover from last weekend was nearly gone…and then I came to Chicago and joined the CST zone. I’m here for the Food and Nutrition Conference and Expo – THE nutrition and food event of the year! The last time the expo was in Chicago, I was unable to attend and I swore the next time it was close to home I wouldn’t miss the opportunity to attend. So, if you’re here for FNCE…holla! Let’s meet up!
The weekend is already off to a great start – I got to meet Biz of My Bizzy Kitchen. I’ve only been reading her blog and following her on social media for 8+ years, back when our blogs were infants. Thanks, Biz!
Ironically, my parents came to Michigan yesterday to see the kids and so we could celebrate Shea’s birthday (for the 3rd time, in case anyone’s counting). Unfortunately, when we had her family celebration on September 30th, my dad was in the hospital. At this point, she definitely knows what cake and cupcakes are and knows how to blow out candles. She certainly enjoys being sung happy birthday to, as well.
I’m in Chicago through Tuesday and Mark is holding down the fort and managing the kiddos. I was texted pictures from time spent at the park and later, in the bath – I haven’t gotten wind of any disasters, so I’d say they’re off to a fine start. Piper has even been sleeping through the night more often than not. Dare I say that at 13 months of age she’s finally showing improved sleep?
*knock on wood*
Before I left town, I snuck in chili-making. All these weekend festivities are pulling me away from my typical fall weekends spent at home with Illini football, but…I’m not missing much. I recorded and watched today’s loss to Minnesota and…um, how…embarrassing? At least there’s always basketball?
But hey, the football may suck but the chili submissions have been ON POINT. I’ve had guests for nearly every recipe this year and this one was no exception. This recipe had a uniquely sweet flavor from the tomato and roasted red pepper soup – a staple at Trader Joe’s that I was also able to find at my local grocer. Easy to make and with the perfect amount of spice, this recipe was delicious AND healthy.
- 1 lb ground turkey breast
- 1 qt low-sodium tomato and roasted red pepper soup
- 1 (6 oz) can tomato paste
- 1 Tbsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp red pepper flakes
- ½ tsp fresh ground black pepper
- 1 Tbsp unsweetened cocoa
- 1 onion, diced
- 1 poblano pepper, diced
- 2 jalapeno peppers, seeds and ribs removed, minced
- 1 (15 oz) can low-sodium pinto beans, drained and rinsed
- Brown the ground turkey in a large pot or Dutch oven over medium heat, breaking up with a wooden spoon until no longer pink.
- Add all remaining ingredients, stir, and simmer for 25 minutes on medium-low heat.
- Stir and simmer for an additional 25 minutes.