We're well in to the Fall season, so that means it's time to dust off the crockpot. I have made this chili so many times, and not only have I memorized the recipe, but I've tried enough cornbread recipes to finally get it right!
After a long day of work, or a cold Saturday hike, or even a sick day, this chili and cornbread is the perfect comfort-food meal.
Here's what you'll need for the chili (makes about 8 cups):
- 1 lb ground turkey, cooked until just browned
- 1 29oz can tomato sauce (no salt or spices)
- 1 15oz can diced tomatoes (no salt or spices)
- 1 can black beans, drained and rinsed
- 1 can red kidney beans, drained and rinsed
- 1-2 large carrots, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1/2 cup corn (frozen or fresh)
- 1-2 chiles in adobo sauce (add more or less depending on desired spicyness)
- 1 clove garlic, chopped finely
- 1 tsp cumin
- 1 tsp chili powder
- salt + pepper to taste
Add all ingredients to the crockpot and cook on low for 6-7 hours. THAT'S IT! Serve with cornbread (recipe below) and garnish with toppings of your choice; cheese, green onions, tortilla chips are some awesome options. To freeze for future use, cool the chili down completely before storing in air-tight containers.
Here's what you'll need for the cornbread (makes 9-12 pieces):
- 1 cup cornmeal
- 1 cup whole wheat flour (or flour of your choice)
- 2 tsp baking powder
- 1 cup almond milk (or non-dairy/dairy milk of your choice)
- 1 egg
- 1/3 cup corn (fresh or frozen)
- 1/4 cup coconut oil, melted/liquid
- 1/4 maple syrup
- 2 tsp turmeric
- 1/2 tsp salt
Preheat oven to 350 degrees F. Combine all ingredients in large mixing bowl and mix until thoroughly combined. Pour batter in to 8x8 baking dish and cook for 20-25 minutes until golden brown on top (you can increase temp to 375 degrees F for last 5-10 minutes for extra golden crust).
Cheers to my favorite season and snuggling up in front of the fire (or maybe a fake fire on your TV) with a bowl of chili and a glass of red wine!