It’s a rainy day here in Florida, and there is nothing more comforting than a bowl of chili and honey corn bread. This recipe for Spicy Turkey Chili is quick and easy to make and can easily be thrown together after work. Add avocado, cheese and even sour cream on top to add color and to cut the spice. While the chili is cooking prepare the honey corn bread. It’s sweet and filled with flavor and they pair nicely together.
Spicy Turkey Chili
- 1 and 1/2 teaspoons of olive oil
- 1 medium yellow onion, medium dice
- 3 medium garlic cloves, coarsely chopped
- 1 pound ground turkey
- 3 tablespoons chili powder
- 2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground pepper
- 1/8 teaspoon cayenne pepper
- 1 (28-ounce) can pureed tomatoes
- 1 cup low-sodium chicken broth or stock
- 1 (14-ounce) can dark red kidney beans, drained and rinsed
- 1 (14-ounce) cans cannellini beans, drained and rinsed
- Shredded cheddar cheese
- Sour cream
- Heat the oil in a large pot over medium heat. Add the onion, and garlic, season with salt, and cook, stirring occasionally, until the onion is softened, about 7 minutes.
- Turn heat to medium high, add the turkey, and cook, breaking it up into smaller pieces with a wooden spoon, until it is just cooked through, and there is no pink. This will be about 6 minutes or longer. Add the chili powder, measured salt, oregano, cumin, and cayenne. Cook for another minute.
- Add the tomato puree and stock, stir, and bring to a simmer. Add beans and simmer. Reduce the heat to medium low, and simmer, about 30 minutes. Stir occasionally.
- Serve and top with sliced avocado, sharp cheddar cheese or sour cream.
Honey Corn Bread
This recipe is from one of my favorite cooks, Paula Deen.
- 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
- Preheat the oven to 425 degrees F. Line muffin tin with muffin papers.
- In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- 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 lined muffin tins.
- Bake until the tops are 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.