Turkey Chili and Cornbread Recipes

Fall is upon us and it’s finally starting to cool down in Valencia! I’m excited to actually be able to take the girls outside to play in the park. It was nearly impossible to do so in the summer due to the scorching heat.

To celebrate the beginning of autumn, I’m posting a turkey chili recipe and a cornbread recipe. It’s a healthy and hardy meal with lean turkey meat, beans, and veggies. Enjoy!

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Turkey Chili (Serves about 8)
Ingredients:
1 pound ground turkey
1 tbs garlic, minced
1 red onion, diced
1 red or green bell pepper,
1 can diced or crushed tomatoes (28 oz.)
1 can tomato paste,
1 can cannellini beans
1 can kidney beans
2 cups chicken broth
2 tbs chili powder
1/2 tsp paprika
1/2 tsp oregano
1/2 tsp cayenne pepper
1/2 tsp cumin
1/2 tsp salt
1/2 tsp black pepper
1 bay leaf

Directions:
1) Sautee garlic, onion, and bell pepper with olive oil over medium heat. Season with salt and cook 5-8 minutes until the vegetables have softened.
2) Increase heat to medium high and add turkey. Break up the turkey and cook about 4-6 minutes until the turkey is no longer pink.
3) Add all the herbs (except bay leaf) to the turkey and veggie mixture and cook about 1 minute.
4) Add tomatoes and chicken broth, stir, and bring to a simmer. Add the beans and bring to a simmer. Reduce heat to medium low and add the bay leaf and simmer, stirring occasionally about 30 minutes to an hour.
5) Remove the bay leaf and season with more salt as needed.
6) If you like thicker or chunkier chili, add a few tablespoons of tomato paste to thicken the broth.
7) Serve with additional toppings and cornbread!

Toppings to serve with the chili:
Shredded cheddar cheese
Chopped green onions
Chopped onion
Sour cream (or substitute plain yogurt for a healthier option)

Cornbread (Serves 8-12)
Ingredients:
1 cup yellow corn meal
1 cup all purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/3 cup melted butter
1 large egg, beaten

Directions:
1) Preheat oven to 400 degrees.
2) Combine cornmeal, flour, sugar, baking powder and salt in medium bowl. Set aside.
3) Combine buttermilk, melted butter and egg in small bowl. Mix well.
4) Add milk mixture to flour mixture and stir until few lumps are left. Do not over mix. Pour into prepared (greased) 8X8 baking pan.
5) Bake for 20 minutes, or until toothpick comes out clean.

*Can easily double recipe by using a 9X13 pan.