It feels SO nice to finally be able to cook again! This InstantPot Baby and Kid Friendly Chili recipe is a life saver! The past few months has been utter chaos going back to work after a full year off on Maternity Leave, baby going to Daycare, us getting sick on Daycare germs, selling our apartment and buying/moving to our new house! Let’s just say we ate a LOT of take-out food!

I am in utter disbelieve that 1. summer completely disappeared; 2. it is already November; and 3. WordPress has already rolled out Gutenberg. If you feel like you’ve been living in a well like I have been, Gutenberg is the new editor. Lending from the Gutenberg who introduced printing to Europe way back in the 1400s. So if you must – WordPress is like Word and Gutenberg is like Canva – editing experience rebuilt for media rich pages and posts.

Blogging less the past few months has given me a new perspective. This little break was exactly what I needed even though I didn’t think so at the time. I’ve really enjoyed the busyness of Motherhood. Although it is REALLY tiring and sometimes I just want to hide in a closet and cry! BUT I’ve also really enjoyed cooking meals and experimenting with recipes that puts a BIG smile (and perhaps a happy dance) from Baby!

I don’t think our household would have survived with our InstantPot! If you still haven’t jumped on the InstantPotCult bandwagon, honestly, I don’t know what you are waiting for! I made this baby friendly chili recipe in less than 20 minutes.

There’s a lot of pride out there when it comes to chili recipes. Every household has one that they swear by, passed down from their grandmothers and their grandmother’s grandmother.

Baby loves to eat carbs on carbs on carbs. She would be completely satisfied living off bread and pasta only. But I don’t want my toddler to eat only carbs and refined sugars that are full of empty calories. I want my child to partake in healthy eating filled with nutrients that include fruit, vegetables, protein and some grains. That is why this chili recipe is perfect! It is filled with lots good nutrients and a lot of different textures that is fun to eat and for their little hands to explore (read: splatters on the food and wall – super frustrating haha)!

I like to use black beans and navy beans from Grain. Their beans are grown in Altona, Manitoba in Canada.  If am I pressed for time then I normally used organic canned beans too. It doesn’t have to be black beans or navy beans. This recipe is fairly flexible – you can use kidney beans, mixed beans and even add lentils or chickpeas if you please. I also switched up using extra lean ground beef for ground turkey instead. I like using turkey meat instead because it is lighter. However, it really depends on the lean meat to fatty meat ratio. Plus if you make this after Thanksgiving – you will have plenty of turkey meat leftover! And if you prefer it meatless, then simply omit adding in the meat.

Just remember to omit the jalapeno peppers and chili powder. Baby and toddlers have more sensitive taste buds than adults. Even just a little spice will be too much for your child!

INSTANTPOT BABY & KID FRIENDLY TURKEY CHILI RECIPE

• Author: Nancy
• Prep Time: 5
• Cook Time: 20
• Total Time: 25 minutes
• Yield: 4-6 servings 1x
• Category: Chili
• Method: InstantPot
• Cuisine: Southern

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Description

Baby friendly and Kid friendly Turkey chili recipe that is fun to eat and filled with vegetables, protein and fibre.

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Scale 1x2x3x

Ingredients

• 1/2 pound ground turkey
• 1 medium onion, diced
• 4 cloves garlic, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 tomato, diced
• 2 jalapeno peppers, (thinly sliced if not for baby)
• Dash of chili powder
• Dash of chipotle powder
• 2 tsp chicken powder (stock broth mix)
• 1 tsp paprika
• 1/4 tsp cinnamon
• 1 tsp. cocoa powder
• 1/2 tsp cayenne
• 1/4 tsp oregano
• 28 fl. oz. can diced tomatoes (keep juice)
• 14 fl. oz. can black beans, drained
• 14 fl. oz. can red kidney beans, drained
• 1 cup water or use tomato juice from diced tomatoes
• 1 tsp balsamic vinegar
• Dash of salt and pepper

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Instructions

1. Heat up InstantPot in Saute mode (or heat oil in a large pot over medium heat), sweat onions and garlic.
2. Toss in ground turkey, breaking apart and stirring occasionally for 5 mins until browned.
3. Add in spices (chili powder, chipotle, paprika, cinnamon, cocoa, cayenne, oregano, chicken powder).
4. Add in peppers, tomatoes and liquid (tomato juice or water)
5. Add in black beans, kidney beans.
6. Cover Instantpot and set to Pressure Cook (high pressure) for 15 mins. You can add more time if you prefer your beans softer.
7. If you find it too watery for your preference, simmer in Saute mode for a few minutes to reduce.
8. Serve with warm fresh sourdough bread.

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Notes

Opt to go meatless and replace ground turkey with tofu after the chili is cooked.

Keywords: INSTANTPOT recipes, BABY & KID FRIENDLY, TURKEY CHILI RECIPE, vegan chili recipe, Instant Pot

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Trifecta Tavern Portland is one of those places I will gladly spend my hard earned dollars. It is located at 726 SE 6th Ave in PDX’s budding Southeast Industrial District. The restaurant is low-lit with a modern interior of marble, wood and open wood fire oven and grill. The smell of fresh baked bread and pizzas and the sound of fun cocktails at the bar is inviting enough.

Trifecta is opened by Ken Forkish after his successful ventures in at Ken’s Artisan Bakery and Ken’s Artisan Pizza.

But first craft beer. Why wouldn’t you want to order beer when you are in Portland. It is pretty much home to the best beer bars.

On the table is Rosenstadt Kolsch: a crisp, refreshing German Perle and Hüll Melon hop varieties with notes of ripe melon and strawberry. Pairs well with a variety of foods. 13° Plato; 5% ABV; 35 IBU

This was the first night arriving in Portland after a short (but long) drive from Vancouver. It is perfect just to share some food instead of dressing up for fine dining. I quite enjoyed that everyone was very low key and approachable. Just like these fries were. Delicious yet refined.

Fries 6: garlic with parsley and chilies. I liked the thinly cut potatoes, the crispiness of each bit and the robust punch of garlic and parsley. I could eat this all day with a side of beer.

Mediterranean Mussels 15: Juicy and plump mussels in a broth of spring onions, garlic, shallot, mustard and beer. I’m glad to find a home for my fries to swim in after.

Roasted Brussels Sprouts: Trifecta is famous for their wood oven. Of course, we had to order something. Pizza seems too heavy for this night and I was massively craving Brussel sprouts of all things. These were deliciously charred with chorizo and apple butter.

Fried Alaskan Razor Clams 19: old bay aioli, lemon onion marmalade. Unfortunately, this was my least favorite dish. The razor clams were chewy, rubbery, and overcooked unlike these steamed over garlic and black bean sauce.

I’d definitely want to come back to come back to Trifecta Portland for their smoky crusted big juicy steak and burgers.

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Trifecta Tavern & Bakery
URL: http://www.trifectapdx.com
Cuisine: American, Bar, Bakery

Hours:
Mon 5:00 pm – 9:00 pm
Tue 5:00 pm – 10:00 pm
Wed 5:00 pm – 10:00 pm
Thu 5:00 pm – 10:00 pm
Fri 4:00 pm – 10:30 pm
Sat 4:00 pm – 10:30 pm
Sun 4:00 pm – 9:00 pm

726 SE 6th Ave, Portland, OR 97214, United States
+1 503-841-6675