Last Night's Dinner

Last night's dinner was a BIG hit! My little man will eat just about anything, and cries at the end of every meal because its all gone, but this generated even more fuss than usual.

Baby's Chicken Chili

1 cup (7oz) cooked low-sodium black or pinto beans, rinsed and drained
1/4 cup (2fl oz) vegetable stock (homemade or low-sodium store-bought) or water
1/4 teaspoon ground cumin
1/8 teaspoon paprika
pinch of mild chili powder (optional for older babies)
1/2 cup diced tomatoes (optional for older babies)
1/2 cup chicken (either diced or pureed, depending on age of babe)
1 1/2 tablespoons chopped fresh cilantro

- In a saucepan over high heat, combine the beans, stock, cumin, paprika and chili powder (if you're using it). Bring to boil, then reduce heat to medium-low and simmer. If you're adding diced tomato, do it now. Stir occasionally, until beans are heated through and the sauce has thickened slightly, about 8 minutes.
- Depending on the age of your babe you can mash some or all of the beans to a consistency he/she can handle. Stir in the chicken and cilantro and serve.

That's it! Super easy! After adding the chicken and cilantro you can puree everything if need be. Just add more vegetable stock or water to thin it out if necessary. The leftovers can be stored in the fridge for up to 3 days, or frozen for up to 1 month. This is also a great dish to double or triple the recipe and serve as a dinner for the whole family. I just cooked the chicken by baking it in the oven for 30 minutes at 400 degrees. I also served sliced avocado on the side.