Healthy Turkey Chili & Jalapeno Cornbread Recipe

There’s nothing better than a hot bowl of turkey chili when it is cold outside! Not only is turkey a healthier choice than beef but it tastes great too! Today I am sharing two wonderful recipes that you can whip up for your family.

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Turkey Chili Ingredients:

• 1.25 lb Ground Turkey
• Two 15oz cans Kidney beans
• 1 Onion, diced
• 1 tsp Garlic Powder
• 3 tbsp Chili powder
• 1 tsp Cumin
• 1 tsp Coriander
• 1.5 tsp Oregano
• 2 tsp Smoked Paprika
• ½ tsp Cayenne
• ½ tsp Ground Chipotle Powder
• 2 tsp Salt
• ¾ tsp Black Pepper or you can use your favorite spice mix from the store, but I like to control the salt and flavors a bit more in my chili than the packets allow.
• Two 14oz cans Diced Tomatoes
• 8 oz Tomato Sauce
• 1 cup Water or Chicken Broth

Topping options: Lime, Jalapenos, Cheese, Red onion, Scallions, Tortilla Chips, Avocado, Sour Cream

Directions:

1. Heat a large pot over medium heat and add a couple tablespoons of EVOO. Once hot add the ground turkey and brown, then add onion and cook until soften.
2. In the meantime combine your spices. Once the onion is soft you will want to toast your spices in the oil, this allows their flavor to come back to life.
3. Deglaze the pan with your 1 cup of water or chicken broth, carefully scraping up any brown bits from the bottom (flavor, flavor!) then add in your diced tomatoes, tomato sauce, and beans.
4. Let simmer on med-low flame for 30 minutes.
5. Top with anything you desire, and enjoy! I serve it with my Roasted Jalapeno-Popper Corn bread, it makes for the perfect winter meal!

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Roasted Jalapeno-Popper Cornbread Recipe

Ingredients:

• 1.5 cups All-Purpose Flour
• 1 cup Cornmeal
• 2 tsp Baking Powder
• ½ tsp Salt
• ½ tsp Baking Soda
• ¼ tsp Cayenne Pepper
• 1 cup Buttermilk
• 1 cup Frozen Corn (thawed)
• 2 tbsp Brown Sugar
• 2 Eggs
• 1 cup Butter, melted and cooled slightly
• 2 Jalapenos
• 1 cup shredded Extra Sharp Cheddar Cheese, divided

Directions:

1. To start, pre-heat your broiler to high. Line a baking sheet with aluminum foil and put the jalapenos on it. When ready put them under the broiler checking every few minutes until blackened and blister, set aside until cool enough to handle. Then peel off the skin, take on the seeds, and chop finely.
2. Turn oven down to 400 degrees.
3. Mix together the flour, cornmeal, baking powder, salt, baking soda, cayenne pepper, ½ cup cheese, and brown sugar whisk until combined.
4. Blend together the buttermilk, corn, and eggs until most of the corn is pureed, a few chunks will remain.
5. Make a well in the dry mixture and add in the wet ingredients and butter. Poor in to greased 9×9 pan and sprinkle top with remaining ½ cup cheddar cheese. Bake for 25 minutes, or until cooked through.

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