Bonding Over Veggie Filled Chilli Prep

I love vegetables.

No, really, it’s becoming quite an obsession.

Above is a photo of most of the ingredients I now use to make my chili. I realized after we started to chop that I forgot the mushrooms.

Some of you may not believe it but those hands are NOT The Husband’s. That’s the 12-Year-Old! He and I bonded while cooking dinner. We chopped and talked and sang. I was playing some alternative 90s station on the Spotify and he spontaneously started to belt out Black Hole Sun. I was like… how do you know this? Where did my baby go??

We’ve come a long way since these days — I showed that video to the husband and we both just nodded in disbelief.

The 6-Year-Old helped too but I didn’t snap a photo becuase I had to oversee his knife usage. I also didn’t want to get any crap about letting him use a knife — you know how the internet is.

Anyway, we made a version of my My Whole30 Go-To Chili for dinner and work lunches. I’ve tweaked this recipe over and over again and my latest version is the most veggie filled and flavorful yet.

Today we used ground turkey and beef, onion, mushrooms, zucchini, yellow squash, peppers (bell, poblano, and jalapeno), cauliflower “rice”, eggplant, tomatoes, and kale. In the spice department was smoked paprika, paprika, cumin, salt, and pepper.  And my secret ingredients are fresh lime juice and baking chocolate squares. I used to use cocoa powder but I find the baking chocolate adds a deeper flavor.

The 12-Year-Old not only enjoys helping make this dish, he’s grown to love the chili too. The 6-Year-Old isn’t on board, YET! But he eats a deconstructed version with raw veggies and avocado on the side and tries a bite every time we make it. One day he’ll join us. I remember when the 12-Year-Old wouldn’t touch something like this with a 10-foot pole and now he requests it. So there is hope!

I don’t think there’s anything I enjoy more than cooking with my kids. Well, traveling with my kids is a close second, but I can’t do that as often.

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