Everyone seems to have a preference when it comes to sleeping. Left side right side, window open heated blanket, teeny-tiny night light bat cave dark, maybe even a little white noise in the background. For me I need it to be complete darkness, I don’t even want to see my hand in front of my face. But key to good sleep is that I need to be warm, like you feel like you’re on a tropical island warm.
When I sleep I wear socks, sweat pants, a long sleeve shirt, a sweater and then I cocoon inside my blanket so I can trap the heat in and keep out the cold. Supersexy time right???
I was once told that sleeping in my bed was like sleeping in a lasagna. My question to you is what the heck is wrong with that? But the best part about my bed, my duvet, this thing has some serious weight to it so if you didn’t know what you were getting yourself into you’d swear my bed was trying to take you prisoner.
But you know what’s worse then being too hot?Being too cold, and I can’t even tell you the amount of times where I actually thought about lighting myself on fire to keep warm. Winter in my opinion is months and months of torture. I only enjoy it when I choose to take part. Like skiing, yep that’s a fun one. But having to walk from point A to point B, or starting my car in the am, those moments I want to punch frosty the snowman right in the throat.
Something about being chilly outside makes you want to eat chili inside, and not to toot my own horn but my chili is pretty freaking epic, and now you can enjoy it too.
Turkey Vegetable Chili
1 pound of ground turkey (can sub in beef or chicken)
1- 2 tbsp olive oil
1 yellow onion
2-3 cloves of garlic chopped
1 small jalapeno pepper (omit if you can’t stand the heat)
1 tbsp cumin powder
2 tbsp chili powder
2 tsp oregano
salt and pepper to taste
1 sweet pepper ( yellow, red, or orange take your pick)
1 small head of broccoli
1 small eggplant
1 28 ounce can of tomatoes (BPA free)
1 can of kidney beans (BPA free)
1 bunch of fresh cilantro
Preheat oven to 350.
Peel and chop your eggplant into cubes and toss with a little olive oil. Scatter the eggplant in a pan lined with parchment and cover the pan with another piece of parchment paper and bake for about 30 minutes. Remove from the oven and set aside.
In a large soup pot heat 1-2 tablespoons of olive oil on medium heat. Add the onions and garlic and cook for about 4 minutes. Then add in your meat of choices with all your spices. You’ll want to cook your meat fully through before you start adding in your veg.
Next toss in your chopped pepper, zucchini, and jalapeño. Cook for about 5 minutes stirring occasionally. Then toss in your broccoli with just a little bit of water, you want to steam your broccoli slightly without over cooking it as it will continue to cook once you get everything else into the pot.
Now you’re going to add the tomatoes and stir in the eggplant and your beans. Cover and simmer for about 20 minutes over low heat.
After it’s done simmering throw in some salt and freshly ground pepper to taste and dish it up.
I like to serve my chili with fresh cilantro and avocado, or if you’re feeling really fancy pants maybe a slice of homemade cornbread.
But you’ll have to tune in at a later date for that recipe.