Photo: Queen Roly

We’ve enacted a major spending freeze this winter. And nixed all ideas of a family escape to warmer climates. But after what seems like weeks and weeks of cold in Brooklyn, the ChowPapa and I are ready to fall on each other like wild dogs.

So I sent him into the kitchen Saturday to make me something hearty. And told him to take Atticus with him so that I could get some alone time. (To work, people—what did you think it was for? Fun?) A little while later, they brought me a bowl of Turkey Black Bean Chili. On a tray. With a Valentine made with paper from the recycling bin.  I love Chris’s chili (he was a cook in a past life) almost as much as I (once again) love my family.

Turkey Black Bean Chili

(can be served to kids 10+ mos)

1 tbsp organic olive oil

1 cup organic onion, finely chopped

1 cup organic carrot, finely chopped

4 cloves organic garlic, minced

2 tbsp organic chili powder

2 tsp ground organic cumin

1/2 tsp cayenne pepper

1 1/2 pounds ground organic turkey

1 1/2  15-oz cans organic black beans, drained and rinsed

1 28-oz can organic whole tomatoes in puree

1 tbsp organic tomato paste

salt and freshly ground black pepper to taste

1. Heat oil in a dutch oven over medium heat.

2. Add onion, carrot, and garlic and saute about 6-8 minutes until tender—stirring frequently. (I always seem to burn my garlic because I get distracted by a kid or a dog and forget to stir. So be warned!)

3. Add chili powder, cumin, and cayenne.

4. Increase heat to medium high and add turkey.

5. Using a wooden spoon or silicon spatula, break up the turkey as it cooks. Saute for about 4 minutes or so until turkey is no longer pink.

6. Crush the tomatoes with your hand as you add them to the pot (this really is the easiest way) along with all the liquids in the can.

7. Add beans and tomato paste and bring to a boil.

8.  Reduce heat and simmer until liquid thickens, stirring occasionally, about 1 hour.

Tips: Season with salt and pepper to taste for the adults and older kids; leave it out for the little ones. If serving to kids 10+ mos, I like to mash with the back of a spoon or a potato masher to really  break things up. For kids 12+ mos, the texture should be fine as is. Top with shredded cheddar and serve with a hunk of bread or tortilla chips.