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| Turkey Chili Ingredients |
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| Add remaining ingredients and simmer |
What goes better with football than a warm bowl of chili and a side of corn bread? That's right. Nothing. Having never made chili before, the BF and I decided to whip up a batch for a Sunday Bears game. This chili recipe features lean turkey and tons of veggies.
To cook this recipe, you start out by sauteeing onions and garlic in a large pot, then browning a pound of ground turkey. After this is done, you basically add all of the remaining ingredients and seasonings and simmer for about 45 minutes.
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| After simmering |
Once you notice that the vegetables are tender and the consistency is a bit thicker, then it's ready to go. Feel free to top with a bit of cheddar cheese and chopped scallions.
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| Hearty Turkey Chili |
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| Hearty Turkey Chili |
| As a great compliment to your chili, try this easy-to-make corn bread from scratch. Start out by combining all of the dry ingredients (cornmeal, baking powder, baking soda, flour, salt) in a large bowl and setting aside. Next, mix together wet ingredients (egg whites, corn oil, cream-style corn, buttermilk) and pour into the middle of the dry ingredients, mixing well. |
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| Corn Bread Ingredients |
After mixing all ingredients together, pour into a coated pan and smooth out the top of the batter. Bake at 400 degrees for about 20 minutes and allow to cool for 10 minutes.
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| Fresh out of the oven |
Cut corn bread into 8 squares and serve with your chili! This corn bread recipe is also delicious topped with jam for breakfast! Enjoy!
Hearty Turkey Chili
1 spray cooking spray
1 tsp canola oil
1 medium onion, chopped
2 cloves garlic, minced
1 pound ground turkey
2 tbsp chili powder
1 tbsp paprika
1 1/2 tsp red pepper flakes
1 tsp ground cumin
2 medium tomatoes, chopped
1 cup canned tomato sauce
1 cup canned chicken broth
1 1/2 tbsp pear (or apple) vinegar
1 1/2 cups cooked kidney beans, rinsed and drained
1 medium green pepper, chopped
Salt and pepper to taste
1/4 cup chopped scallion and cheese for garnish
Directions:
Coat a large pot with cooking spray; place over medium heat. Add oil and onion; sauté onion until soft, about 5 to 7 minutes. Add garlic and cook until garlic is softened, about 1 minute. Add turkey; brown meat, breaking it up with a wooden spoon as it cooks, about 5 minutes. Stir to break up lumps.
Add chili powder, paprika, red pepper flakes, cumin, tomatoes, tomato sauce, broth, vinegar, beans and green pepper; bring mixture to a boil. Cover, reduce heat and simmer until meat and vegetables are tender, about 45 minutes. Season to taste with salt and pepper; garnish with scallions and/or cheese. Yields about 1 cup per serving and 6 servings total.
Corn Bread
1 cup yellow cornmeal
1 cup flour
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp table salt
14 3/4 oz cream-style corn, canned
1/2 cup buttermilk
2 egg whites
2/3 tbsp corn oil
Directions:
Preheat oven to 400ºF. Coat a square cake pan with cooking spray.
Combine cornmeal, flour, baking powder, salt and baking soda in a large bowl. Mix well with a fork, then make a well in the center; set aside.
Combine creamed corn, buttermilk, egg whites and oil in a medium bowl; mix until blended. Fold mixture into dry ingredients; mix until blended. Pour batter into prepared pan and smooth the top.
Bake until a wooden pick inserted near the center comes out clean, about 20 minutes. Allow to cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely before cutting into 8 squares.
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