Friday, October 17, 2014

Turkey Chili with Skillet Cornbread

I know I usually dedicate Fridays to fashion, but since I worked today and didn't necessarily feel photogenic, I thought I'd feature this tasty bowl of chili instead...

I can't believe October is going by this fast. Ever since summer I have been having visions of fall recipes dancing around in my head and now, suddenly, it's mid October! I noticed my soup section is looking pretty scarce so I think I will focus on more savory soups and stews this coming fall/winter, especially since the weather is finally starting to cool down. I have to say I've made quite a few chili's in my day but this one is on of my faves. I like corn in my chili because to me it breaks up the monotonous textures of meat and beans, this was also my first time using fresh tomatoes and while they added many prep steps, the end result was super delicious (as you can tell from the half devoured pictures).

For the Chili...

serves 3-4

1 medium sized onion, diced small
1 TBS olive oil (I used garlic infused oil)
1 lb. ground turkey ( I used 93% lean)
2 TBS tomato paste
2 TBS red chili powder
1 tsp cumin
1/2 tsp paprika
1 cup yellow corn
1 can kidney beans, drained and rinsed
4-5 steamed, skinned, seeded, and diced plum tomatoes (or you could use canned)
2 cups chicken stock
salt and pepper to taste
sour cream, shredded cheese, and fresh herbs for garnish


1. In a large sauce pan, heat oil on medium high heat. Add onions and cook until translucent. Add ground meat and cook until pink color disappears. Add spices and tomato paste and cook for 1-2 minutes.

2.Add beans, tomatoes, and corn and combine. Gradually add chicken stock and simmer for 10-20 minutes, you may need to add more stock if you prefer a more loose chili, keep in mind it will become thicker as it cools.

For the Cornbread...

recipe adapted from Alton Brown

2 cups yellow cornmeal (I used yellow grits because I didn't have cornmeal, hence the course looking texture)
1 tsp salt
1 TBS sugar
2 tsp baking powder
1/2 tsp baking soda
1 cup heavy cream OR half and half
2 eggs
1 cup creamed corn
2 tablespoons canola oil (for the skillet)


1.Preheat oven to 400 degrees F. Place a 10-inch cast iron skillet into the oven.

2.In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.In a large bowl, combine the cream, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the wet mixture and stir to combine. If the batter will not pour, add more milk to the batter.

3.Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

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