Turkey Chili and Cornbread

Hurricane Sandy is on its way. The Californian in me is simultaneously nervous and excited. The grocery store was an absolute madhouse. I have never had to wait in line to get into the store! Needless to say, I was lucky to come out with what I did find at the store, which turned out to be a lot of snack food (I mean, if there’s a power outage nothing will make me happier than a PB&J and some pretzels). I knew tonight I would want to make something warm and hearty, thus I decided upon chili.

I have been wanting to make chili for a long time now. One, because I wanted to cook and eat something that wasn’t chicken and two, because it is so delicious. The chili recipe is great because it has all the flavor without the need to go buy a ton of spices you might use only when you make this dish. And cornbread was a natural side dish. This meal took longer to make than my normal meals (I had all day Sunday so I thought I’d use it) but it was so worth it!

Turkey Chili (makes 4-6 servings)


  • 1 Lb. Ground Turkey
  • 1/3 can Tomato Paste
  • 1 can S&W Diced Tomatoes
  • 1 can Red Kidney Beans, drained
  • 1 can Corn Kernels, drained
  • 1 can Pinto Beans, drained
  • 1 Medium onion
  • 4 Garlic Cloves, minced
  • 2 Bell Peppers, deseeded and chopped
  • 1-2 Tomatoes, chopped
  • 3 stalks celery, chopped
  • 2 Jalapeño Peppers, deseeded and finely diced
  • 1/2 cup Scallions (chopped)
  • 1/2 cup Shredded Cheese
  • Salt and Pepper, to taste
  • Red Pepper Flakes (optional), to taste
  • Salsa (optional)
  1. Heat oil in a large nonstick saucepan over medium heat. Add the turkey and cook, breaking it up with a spoon until the turkey has browned (about 6 minutes)
  2. Add the bell pepper, onion, celery, jalapeño, and garlic. Cook, stirring occasionally, until vegetables are tender (about 8 minutes).
  3. Add the tomatoes (canned and fresh), beans, corn, salsa, tomato paste, salt and pepper; bring to a boil.
  4. Reduce the heat and simmer, covered. Stir occasionally until the flavors blend and the chili thickens (around 30-45 minutes). Serve with grated cheese, yogurt/sour cream, and scallions. Pair with cornbread (recipe below).

Paula Deen Cornbread (from Food Network)


  • 6 tablespoons unsalted butter, melted, plus butter for baking dish
  • 1 cup cornmeal
  • 3/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 1/2 cups buttermilk


  1. Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
  2. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
  4. Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.

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