Tuesday, September 24, 2013

Turkey Chili & Dairy-Free Cornbread

This chili is one of our favorite fall and winter meals. It has a great chili flavor, but is not as "tomato-y" as traditional chili tends to be due to the chicken stock taking place of tomato sauce. The crushed tomatoes provide just enough tomato flavor. This chili is also a great meal for Charlie because it is not very spicy.  To add more hotness, you could always add more hot sauce to your bowl (which Ted often does).  

I have always made this chili by simmering it on the stove, as I indicate in the directions, but you could easily cook it in the slow cooker. To go the slow cooker route, just cook the ground turkey, bell pepper and onion in a pan until the turkey is cooked through and the onions are translucent. Then place the turkey mixture, along with the remaining ingredients, in the slow cooker and cook it on low for 6-7 hours or on high for 3-4 hours.

This is the first time I have made this corn bread, and it was just as good as regular corn bread (it may have even been better!). 

Turkey Chili


1 Tbsp olive oil
1 cup yellow onion, chopped
1/4 cup organic yellow bell pepper, chopped
1 pound antibiotic free, all-natural ground turkey
1 (28oz) can crushed organic tomatoes, undrained
1 (16oz) can organic red kidney beans, drained and rinsed
1 1/2 tsp chili powder
1 Tbsp sugar
2 cups organic chicken stock
1/2 tsp garlic powder
1 tsp hot sauce (I used Chalula)
1 tsp sea salt (optional)
1 tsp dried basil
1/2 tsp dried oregano


1. In a large pot, heat olive oil over medium heat. Add onion, garlic and bell pepper and saute until onions are translucent, about 4 minutes. Add ground turkey and cook until browned.

2. Add remaining ingredients and stir until evenly combined. Reduce heat to low and simmer for 1 hour, stirring every 10-15 minutes. 

(Recipe adapted from foodnetwork.com)

Dairy-Free Cornbread


1 1/2 cups cornmeal
1 1/2 cups all purpose flour
6 Tbsp granulated sugar
1 Tbsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 cups almond milk
2 large organic free range eggs
1/2 cup canola oil


1. Preheat oven to 400 degrees. Grease a 9-inch square baking pan with canola oil and set aside.

2. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate large bowl, combine almond milk, eggs and oil. Add milk mixture to cornmeal mixture and stir until evenly combined.

3. Pour batter into greased pan and bake for 25-30 minutes, or until golden brown and a toothpick inserted in center comes out clean.

(Recipe adapted from wholefoodsmarket.com)

What are the nutritional benefits of this meal? Turkey is an excellent source of protein as well as vitamins thiamin (B3) and pyridoxine (B6), and the mineral selenium. Onions are rich in quercetin (a type of antioxidant) and vitamin C. Bell peppers are one of the best food sources of vitamins A and C. Canned tomato products contain lots of vitamin C and more bioavailable lycopene than fresh tomatoes. Kidney beans provide lots of protein, folate, fiber, and iron.

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