To all the kiddos starting school this week – I hope you have the best year ever!  As a former teacher, I definitely know that the first day of school can bring a wide range of emotions for students and parents, as well as teachers!  I love the book The First Day Jitters by Julie Danneberg because students of all ages can relate to the way Sarah Jane feels on the first day of school.  Even as adults, we can relate to the scariness and anxious feeling of being new – whether it is a new job, moving to a new neighborhood or city, trying a new hobby, etc.  Students and parents alike will enjoy the surprise ending in The First Day Jitters!  I remember on the first day of school, my mom would line my brothers and myself up and take pictures of us.  I think we were usually proudly displaying our new school supplies in the picture.  As I browse Facebook and Instagram this morning, I am transformed back to that giddy feeling of the first day of school.  I love seeing the pictures of my friends and family’s kids – all big smiles, happy, excited, nervous, anxious – the emotions go on and on!

One thing that I am also reminded of is getting into the “back to school routine” – homework, bathtime, dinner, reading, sports, play, whatever it may be.  My family ate dinner together as a family as much as we could and that is one thing that I am hoping to instill in my family one day.  Right now, it is only T and me, and one meal we love to eat (and makes great leftovers) is chili.  I’ve come up with my three favorite chili recipes that I know you will enjoy, too!

Crockpot Turkey Chili

Ingredients:
2 lbs ground turkey, extra lean or 1.5 lb leftover cooked turkey, chopped
3 garlic cloves, crushed
2 large onions, diced
4 large celery stalks, chopped
3 large bell peppers, chopped
14 oz can red kidney beans, drained & rinsed
14 oz can any white beans, drained & rinsed
28 oz can tomato sauce or crushed tomatoes
2 cups water or low sodium chicken broth
1 tbsp chipotle pepper in adobo sauce, minced or to taste
1 tbsp chili powder
1 tbsp taco seasoning
1/2 tsp salt
1/2 tsp freshly ground black pepper
Cooking spray

Directions:
1. Preheat large non-stick skillet on high heat and add ground turkey. Cook until brown, stirring and breaking into small pieces with spatula, occasionally. Transfer to a large crockpot. If using leftover cooked turkey, skip the browning step.
2. Return skillet to medium heat and spray with cooking spray. Add garlic, onion, celery, bell peppers and sauté for 5 minutes or until golden brown. Transfer to a slow cooker.
3. Add remaining ingredients to slow cooker, cover and cook 8 hours on Low or 4 hours on High. Reduce cooking time to 5 hours on Low and 3 hours on High, if using cooked turkey. Serve hot.
4. Chili tastes even better the next day. This chili is mild enough for the kids. Add more heat with extra chili powder, Taco seasoning, diced green chiles or jalapenos.

White Chicken Chili

Ingredients:
1 3/4 pounds skinless chicken thighs, trimmed and cut into 1 1/2- inch pieces
1 (16 oz) package dried navy beans, soaked overnight according to package directions, drained, and rinsed
5 cups chicken broth
1 large sweet onion, chopped (about 2 cups)
2 (4 oz) cans diced spicy green chiles
1 (1.25 oz) envelope white chicken chili seasoning mix
2 tsp ground cumin
2 tsp minced garlic
1 tsp kosher salt

Toppings:
sour cream, pre-shredded 4-cheese Mexican blend, chopped fresh cilantro, chopped avocado

Directions:
Stir together chicken, beans, broth, onion, green chiles, chili seasoning mix, cumin, garlic, and salt in a 5- to 6-quart slow cooker. Cover and cook on HIGH 5 to 6 hours or LOW 8 to 10 hours until beans are tender. Serve with toppings.

Butternut Squash Chili

Ingredients:
½ yellow onion, diced
2 garlic cloves, diced
1 jalepeno, diced
1 tsp olive oil
1 lb ground turkey
1 15oz can black beans
1 cup water or vegetable broth
2 cups butternut squash, cubed
1 14.5oz can diced tomatoes
1 tbsp chili powder
2 tsp garlic powder
½ tsp salt
cilantro garnish (optional)

Directions:
1. In a large pot over medium heat, add olive oil, yellow onion, garlic, and jalepeno. Sauté for 3 minutes.
2. Add turkey and break up into pieces inside the pot. Cook until all sides are browned, about 15 minutes.
3. Drain the canned beans, then add beans & remaining ingredients. Raise to a boil then reduce to a simmer. Cook for 30 minutes.
4. Optional to top with cilantro when serving.