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I have to tell you guys something that has nothing to do with chili.

I stayed out until one in the morning on Monday night. That’s right.

Threw my bedtime to the wind, my daughter to the babysitter (not LITERALLY, you guys) and Meeker and I (and his family) went to Red Rocks in a LIMO (I know, already awesome), to see Jason Mraz and Christina Perri in concert.

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I have to tell you, I’m not really a music person. I just don’t know that much about it. (except for this album, I know allll about that one. I’m so hip. Do people still say hip? Am I ninety-two years old?)

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But this concert. Um, it rocked my face. Jason Mraz’s voice sounds like butter. Christna Perri is just so cool I could hardly stand it. I was FLIPPING OUT the entire time. Dancing and singing with my arms in the air for hours and smiling like a fool the whole time.

(ps. I tried to instagram that photo during this song about living in the moment and Meeker – thankfully – snapped me out of my insanity and took my phone away from me so I could really live in the moment. I’m glad I’m married to that guy.)

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Then I came home (after being out until ONE IN THE MORNING. Ahem.) and ate some chili. Which I had already eaten before the concert and it also rocked my face both times.

It’s sort of sweet, and very fall-like. I put cinnamon in it, which Meeker thought was weird, but then I reminded him that WE WENT OUT UNTIL ONE AM ON MONDAY, which is realllly weird, so we embraced being weird and sang and danced and ate chili.

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Butternut Squash Turkey Chili

PRINT Recipe

  • 2 lbs tomatoes, diced (or about three 14oz cans diced tomatoes)
  • 1 lb ground turkey
  • 1 onion, diced
  • 1 green bell pepper
  • 2 cloves garlic, minced
  • 2 C vegetable broth (chicken broth would be fine, too)
  • 1 t dried parsley
  • 2 bay leaves
  • 1 medium butternut squash (mine was 2lbs)
  • 1 1/2 T chili powder
  • dash of cinnamon
  • dash of nutmeg
  • 2 t salt
  • 1 t pepper

Preheat oven to 425 degrees. Cut the squash in half, remove the seeds, and place face down on a baking sheet. Bake for 45 minutes or until cooked through. Scrape the cooked squash out into a bowl and mash with a fork. Set aside.

Brown the turkey, onion, bell pepper and garlic in a large soup pot. Add the rest of the ingredients (including the cooked butternut squash) and simmer for 1-2 hours on low.

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