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.
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?)
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.)
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.
Butternut Squash Turkey Chili
- 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.