Rain, Rain go away or I’ll keep cooking….
There is something about rainy days that make me want to cook and bake and cook and bake. What else are we going to do? Why we’ll play Barbie’s, do art projects and puzzles of course.
No school means I am the key entertainment for my 4-year-old.
This will be on repeat tomorrow as we await more rain. She is requesting vanilla and chocolate cupcakes. That will give us a project tomorrow J
This weather makes me want something comforting like GF/DF Turkey and Bean Chili. The turkey makes it light and yet still hardy. I have found the best canned beans at Whole Foods Market. They are cost effective and are in non-BPA lined cans. This is important. Please pay attention to the canned products you buy.
GF/DF Turkey and Bean Chili
1 sweet onion finely chopped
1 green bell pepper finely chopped
1 large or 2 small cloves of garlic finely chopped
1 ½ lbs of ground turkey
2 cans of diced tomatoes (unseasoned)
1 can of drained and rinsed black beans
1 can of drained and rinsed kidney beans
3 cups of Veggie or Chicken Broth
2 ½ tbs of chili powder
1 ½ tsp of cumin
½ tsp of oregano
Salt to taste (around ½ tsp for us)
Dash of pepper to taste
2 tbs of coconut oil
In a medium to large soup pot on medium heat, sauté onion, bell pepper and garlic in coconut oil for 7-10 minutes. Until veggies start to soften. Add ground turkey and brown until turkey is fully cooked. Add remaining ingredients and bring to a soft boil for 30-40 minutes. The chili is ready to serve when all of the seasoning begins to marry and you have a rich brick red color throughout. Top with sliced green onions. Cheese and sour cream make good toppings too just not at our house. Serve hot. This recipe serves approximately 6 adults.