Turkey Chili with Cornbread

This recipe is great to make on a weekend and portion out for lunch during the week. It’s also great frozen to save for a later date if you make too much. This recipe makes about 6-8 servings.

  • 1 lb of ground turkey
  • 1 yellow onion, chopped
  • 4 garlic cloves, chopped
  • 1/2 of 1 medium sized jalapeno, chopped (adding more or less seeds will dictate spiciness)
  • 1 16oz can of diced tomatoes, drain the juice
  • 1 can of corn (drain juice)
  • 1 can of Kidney beans (I drain and rinse mine)
  • 1 can of black beans (same as kidney beans)
  • 1 tablespoon of cocoa powder
  • 2 tablespoons of maple syrup
  • 1 can of tomato paste (this is key to get your chili with that thick texture. without it, your chili will be like a soup texture)
  • 1 tablespoon of brown sugar
  • 1/2 a can of natty boh (can use budwiser or a lager beer)
  • 1/2 a can of chicken broth
  • 2 tablespoons of oregano
  • 1/2 tablespoon of chilli powder
  • 1/2 tablespoon of paprika
  • 1 teaspoon of cinnamon powder
  • pinch of salt and pepper
Coat the bottom of a large pot with oil. Let the oil heat up and add onions and garlic. Cook until translucent (about 3-4 min) and add turkey. Once turkey is cooked through, add natty boh and let simmer for a few minutes. Add all the rest of the ingredients and let simmer, uncovered, for 30-45 minutes.
Make sure to keep stirring and tasting as you go. If you’d like it more sweet, add more sugar based products like brown sugar/honey/maple syrup. If you’d like it spicier, add more jalapeno/chili powder.
I topped mine with cheese I got locally at the farmers market and made some cornbread from out of a box at the grocery store. You can also top with sour cream or a good substitute for sour cream is non fat Greek yogurt, plain. This is a great recipe to make on the weekend that you can have throughout the week or take to work. And don’t forget the crushed tortilla chips on top!
Pair with J. Lohr’s Cab Sav which has notes of blackberries and dark chocolate. YUM.

Happy Eating 🙂 xo


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