A Lifestylye Blog

Saturday, November 30, 2013

Recipe of the Week- Turkey Chili and Cornbread

 Homemade Whole Wheat Cornbread and Turkey Chili

1 pound of ground turkey
1 medium green bell pepper
1 medium jalapeno pepper. 
1 can black beans (drained)
1 can kidney beans (drained)
1 can corn (drained)
2 tablespoons cumin
2 tablespoons chili powder
2 cans diced tomotoes
1 teaspoon smoked paprika
1 medium yellow onion
2 cloves garlic
1 cup chicken broth
salt and pepper to taste

1 1/2 cup 100% whole wheat flour
2/3 cup sugar (I used trader joe's organic sugar)
2/3 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon of salt
1 cup milk (I used fat free as that was all we had in the house)
1/4 cup half and half
2 large eggs
1/3 cup oil

Chili Preparation:
Chop onion into small dices. Brown ground turkey and chopped onion on stovetop. In crock-pot add kidney beans, black beans, corn, chopped green pepper, chopped jalapeno pepper, minced garlic, seasonings, and chicken broth. Once turkey is completely browned, add to crock-pot. Mix well and set to low. Let cook for 8 hours. I did this at night so I went to sleep and woke up with the house smelling full of chili! Yum! 

Cornbread Preparation:
Preheat oven to 350 degrees F. Grease pan of choice. I used olive oil coating on my pan by dabbing some onto a paper towel and spreading it around the sides and bottom of the pan. Mix flour, cornmeal, sugar, and salt into medium bowl. In a separate bowl, mix milk, half and half, eggs, and oil well. Slowly fold liquid mixture into flour mixture. Pour into pan and cook for about 30 minutes or until golden brown.
xoxo Mary


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