Bear Down with Homemade Chili & Cornbread

January 23, 2011

Turkey Chili Ingredients

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.

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.

Hearty Turkey Chili
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.
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.

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


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


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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