By Filiberto Rios
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 3-4 minutes until the onion becomes translucent.
Add the lean ground turkey to the pot, cooking and breaking it up with a wooden spoon until it's browned and cooked through, about 5-7 minutes.
Add the chopped bell pepper, chili powder, cumin, salt, and pepper to the pot, stirring to combine. Cook for another 2 minutes to let the spices bloom.
Stir in the canned tomatoes (with liquid) and drained kidney beans. Bring the mixture to a simmer, reduce the heat to low, and let it cook for 30 minutes, stirring occasionally.
While the chili is simmering, preheat the oven to 400°F (200°C) to make the cornbread.
In a mixing bowl, combine cornmeal, flour, baking powder, sugar, and salt. In a separate bowl, whisk together the milk (or milk alternative), egg, and remaining tablespoon of olive oil.
Pour the wet ingredients into the dry ingredients, stirring until just combined. Avoid over-mixing.
Pour the cornbread batter into a greased 8x8 inch baking dish or a similarly sized pan. Smooth the top with a spatula.
Bake the cornbread in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Serve the chili hot with a slice of the whole-grain cornbread on the side. Enjoy!
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By Filiberto Rios
This Main Course American Comfort Food recipe is ready in 1 hour 15 minutes and features lean ground turkey, kidney beans, canned tomatoes and other delicious ingredients. Contains 480 calories total.
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 3-4 minutes until the onion becomes translucent.
Add the lean ground turkey to the pot, cooking and breaking it up with a wooden spoon until it's browned and cooked through, about 5-7 minutes.
Add the chopped bell pepper, chili powder, cumin, salt, and pepper to the pot, stirring to combine. Cook for another 2 minutes to let the spices bloom.
Stir in the canned tomatoes (with liquid) and drained kidney beans. Bring the mixture to a simmer, reduce the heat to low, and let it cook for 30 minutes, stirring occasionally.
While the chili is simmering, preheat the oven to 400°F (200°C) to make the cornbread.
In a mixing bowl, combine cornmeal, flour, baking powder, sugar, and salt. In a separate bowl, whisk together the milk (or milk alternative), egg, and remaining tablespoon of olive oil.
Pour the wet ingredients into the dry ingredients, stirring until just combined. Avoid over-mixing.
Pour the cornbread batter into a greased 8x8 inch baking dish or a similarly sized pan. Smooth the top with a spatula.
Bake the cornbread in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Serve the chili hot with a slice of the whole-grain cornbread on the side. Enjoy!
Calories per Serving: 480
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