Turkey & beef bean chili
Ingredients.
1 lb ground beef
1 lb ground turkey
1 yellow onion, chopped
3 cloves garlic, chopped
2 cans red kidney beans (30 oz), drained and rinsed
2 cans black beans (30 oz), drained and rinsed)
1 can crushed tomatoes (28 oz), drained and rinsed
1 can tomato paste (8 oz)
2 tsp cumin powder
2 tsp chili powder
salt
shredded cheddar cheese, sliced green onions, and sour cream, for serving
Instructions.
In a large pan, add olive oil and saute turkey and beef over medium heat until lightly browned. Remove from pan and drain excess grease. Return pan to medium heat and saute onion and garlic until translucent. Add spices (cumin and chili) and tomato paste and toast until fragrant.
In a slow cooker, add the drained beans (red and black), tomatoes, and meat mixture.
Cover and cook on low heat for 6-8 hours or on high heat for 4 hours.
Garnish with cheese, green onions, and/or sour cream if desired.
Meal-prep notes.
This recipe is freezer-friendly. Store in the freezer for up to 3 months.
To reheat from frozen leftovers, transfer the soup to the refrigerator the night before serving. Heat in the microwave on medium heat for 1.5-2 minutes.
Nutrition facts for babies.
Turkey and beef are great sources of protein, vitamin B, choline, selenium, and zinc. Use a leaner beef (85% lean/15% fat or leaner).
Beans are rich in fiber, carbohydrates, protein, and omega-3 fatty acids. They contain iron and zinc, two essential nutrients for babies.
For moms: This chili is packed with essential nutrients moms need for pregnancy and postpartum recovery—including protein (promotes fetal growth as well as tissue repair, immune response, healing, and mood regulation for mom), B vitamins and folate (reduces the risk of neural tube defects), and iron (blood and oxygen supply).
Sources: Solid Starts, Centers for Disease Control, WebMD, VeryWell, What to Expect
Kitchen tools.
Slow cooker
Souper cubes
Adapted from.
Natasha’s Kitchen: Slow Cooker Chili (link)