There’s nothing like the superbowl (FLY EAGLES FLY!) & these frigid days of winter to make me crave turkey chili and cornbread. Click through below to see my photos of my favorite chili and scroll below for the recipe!
My whole family loves it, and leftovers (if there are any) make a great lunch option! All you have to do is adjust the spice level to suit. And with those freezable and lunchable leftovers: don’t forget to use my YUMMY label!
1. I can’t live without this all-in-one pan for sauteing onions and garlic, then searing meat and creating the most yummy turkey chili. Perfect for the first cool nights of fall.
2. Penzeys spices is my go-to for all my dried herbs and spices (and vanilla too!) They have a great mail order catalogue that includes customer recipes and information about each of the spices. This is NOT your grocery store spice aisle with a single type of cinnamon or chili powder. Penzey’s has 3 different kinds of cinnamon and 4 different kinds of chili powder and their catalogue will teach you about the differences of each one. These two are my favorite….for the moment.
The chili of tomorrow boldly going where no chili has gone before. Great chili flavor with a bright modern twist--salt-free too! Use 1 TB. per quart with any chili recipe, from beef to turkey to bean chili. Shake on boneless/skinless chicken breasts or fish: brush with oil, sprinkle on 1-2 tsp. of Chili 9000 per pound before baking or sauteing. Great for fajitas, veggie side dishes and sloppy joes.
Hand-mixed from: Ancho chili pepper, cumin, garlic, cilantro, onion, paprika, cayenne pepper, lemon peel, Mexican oregano, black pepper, cocoa powder, citric acid, turmeric, cinnamon, coriander, ginger, natural smoke flavoring, fenugreek, cloves, fennel, nutmeg, white pepper, anise seed, jalapeno pepper, star anise and cardamom.
The chili of now--bright modern flavor; everything chili should be. Perk up boring burgers and meatloaf with a bit of Chili 3000; start with 1 tsp. per pound. If you're looking to feed a crowd, you can't go wrong with a batch of chili. Use 1 TB. per quart in your favorite chili recipe.
Hand-mixed from: Ancho chili powder, garlic, cumin, onion, cilantro, paprika, cayenne red pepper, lemon peel, Mexican oregano, black pepper, citric acid, natural smoke flavor and jalapeno pepper.
3. If you are lucky enough to live anywhere near a Trader Joe’s, their cornbread mix is the best mix I’ve had, eeezy peezy to make, YUM!
Turkey Chili – one of my husband’s favorites. This is my version - modifications to a 1970’s Betty Crocker recipe that has morphed over time into a healthier version.
Saute the following:
1lb baby bella mushrooms - finely chopped- I use my mini-chopper
2 large yellow onions- chopped
2-3 garlic cloves- minced
Approximately 1lb ground turkey in large sauce pan.
I use my favorite 6 qt all clad saute pan with olive oil over medium heat.
While mushrooms and turkey are browning,
add in 2 large chopped onions.
You can add turkey/mushroom base/bouillon to give it a beefier flavor, if you do not like the mushrooms to build the flavor.
Then add 1 chopped large green pepper and 1 chopped large either yellow, orange, or red pepper + or - peppers as desired.
Pour in one BIG can of chopped tomatoes. I use and already chopped or even diced tomatoes- 24 ozs.
And I can of tomato sauce -approx 15 ozs.
Add 1 TBL -3 TBL Penzeys chili powder.
1 tsp Kosher salt, may not need if using a base for flavor.
Add approx 1/2 tsp paprika
Add red cayenne pepper to taste (I use approx 1/2 tsp).
Then add 1 can of drained black beans (approx 15 ozs) and 1 can of drained pinto beans (approx 15 ozs).
Stir and let simmer about 30-40 min and voila.
I double this recipe, which makes a large amount, and is wonderful to keep in fridge and heat in microwave throughout the week, if you’re looking for a quick warm supper. This freezes well.
My family loves cornbread with this chili, but Riceworks Brown Rice Chips are a nice complement to eat with it to add some crunch.