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Turkey Chili & Cornbread

San Diego doesn't get cold at all. But for this native, when the temps drop to the high 69's, it's time for my comfort cooking to make an appearance in my kitchen. 

I enjoy keeping the flavor in my food but just introducing a healthier version to my cuisine. 

Chili and Cornbread makes me happy. It's rich, flavorful, and in my humble opinion the ultimate American Comfort food for a cold (er) temperature place like San Diego.  

Here's a TIP:  use dry non fat milk for a super moist cornbread. 

Ingredients: (Makes 4-6 Servings)

Equipment: Dutch Oven (or 6qt. stock pot), wooden spoon, cast iron skillet (non stick pan)

 

TURKEY CHILI:

1lb Ground Low Sodium Turkey 

1lb White Navy Beans (pre- rinsed and soaked overnight) 

1/3 c diced Green Bell Peppers

1/3 c Shredded Carrots

1/3 c diced White Onion

2 tbl Tomato Paste (or 1 c diced tomatoes) 

3 c Vegetable Stock 

3 tbl Premixed Seasonings ( I make my own) 

 

CORNBREAD:

1 c Cornmeal 

1 c Gluten Free Bread Mix 

1 tb Baking Powder 

1/2 c Ground Flax Seeds 

1/3 c Oil ( I use avocado oil) 

2 Eggs 

2 c Non-fat Dry Instant Milk (already mixed up and in liquid format) 

 

Chili Directions: 

  1. Heat dutch oven to a high heat. 
  2. Add 1/3 tsp of oil.
  3. Add Turkey and brown for 10 mins.
  4. Add all the vegetables and brown for 5-7 mins. 
  5. Add the beans and saute for 5 mins.
  6. Add the tomato paste and mix all ingredients.
  7. Add the stock and turn up heat to high to bring to a boil.
  8. Bring heat back to a low and simmer for 1.5 hours until half the liquid is reduced. 

Cornbread Directions:

  1. Pre-heat oven to 350 and grease pan with non stick cooking spray
  2. Combine all the dry ingredients in one bowl.
  3. Add wet to dry until just combined and pour into prepared pan. 
  4. Bake for 25-30 mins until golden brown. 

 

 

 

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