This is comfort. I loved coming home from school and seeing that a huge pot was on the stove, because it usually meant my mom made CHILI. I love how she makes it – lots of meat, red peppers and not too soupy. It was one of my favorite weekday dinners.
This recipe is pretty close to hers, with the addition of crumbled cornbread. The sweet bread adds a hearty bite to the bowl, and it is SO GOOD. The recipe is super quick and the cornbread is nice, light, and crumby – perfect for mixing into beans, meat and veggies!
This is a quick one and doesn’t require much work at all, and it honestly tastes better the next day.
What you need: One big pot, an 8×8 inch pan and a mixing bowl
Time: 40 minutes
Makes: 4 large bowls of chili
Ingredients for the cornbread:
- 1 cup of cornmeal
- 1 cup of flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup of almond milk
- 1 large egg
- 1/4 cup of maple syrup
- 1/4 cup extra-virgin olive oil
For the chili:
- 2 pounds of ground turkey
- 1 red bell pepper, cored and chopped
- 1 can of white or red kidney beans
- 1 14 ounce can of crushed tomatoes, drained
- 1 cup of chicken broth
- 1 yellow onion, chopped
- 4 garlic cloves, peeled and minced
- 4 tablespoons of chili powder
- 2 tablespoons of olive oil
Directions:
To make the cornbread, preheat the oven to 350 degrees and line an 8×8 pan with parchment paper. In a bowl, mix together the cornmeal, flour, baking powder, baking soda and salt. Once combined, add the maple syrup, olive oil, almond milk and egg and mix until combined.
Pour the wet ingredients into the pan and bake for about 25 minutes or until a knife comes out clean when inserted. Let cool.
In the meantime, start the chili by heating the olive oil over medium high heat in the pot. Add the red pepper and onion and saute until softened, about 4 minutes.
Add the turkey and cook, stirring frequently to break up the clumps until the meat is browned, about 7 minutes.
Add garlic and chili powder, season with salt and pepper and cook for another minute, stirring often.
Add tomatoes, beans and broth. Bring to a simmer, reduce heat to medium-low and cook (uncovered) until thick, about 10 minutes.
Load chili in the bowls and top with a few scoops of cornbread. Add cheese or sour cream if you’d like. Enjoy warm and refrigerate for up to 1 week.
