"Next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than a good bowl of chili." - Harry James
One of our favorite meals to have during the winter is #turkeychili. Chili is warm, comforting, and oh so flavorful. Add a side of #cornbread, and you have a tasty meal! Below is the recipe for my Turkey Chili, and Everything Cornbread. The texture and sweetness of the cornbread is the perfect complement to the chili. If you have any leftovers, this is is a great option for a work lunch. Enjoy!
Turkey Chili Ingredients:
1 (20-ounce) package ground turkey
1/2 cup chopped onion
1 cup chopped bell pepper
1/2 cup chopped celery
2 tablespoons olive oil
1 (28-ounce) can crushed tomatoes
1 (10-ounce) can Ro-tel (Original) tomatoes and diced green chilies
1 (16-ounce) can of chili or kidney beans
1/4 cup ketchup
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon poultry seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Lawry's Total Seasoning
1/2 teaspoon Mrs. Dash Southwest Chipotle seasoning
2 teaspoons sugar
1/4 cup sharp cheddar cheese (Garnish - Optional)
1 tablespoon sour cream (Garnish - Optional)
1 tablespoon fresh cilantro (Garnish - Optional)
1/2 tablespoon fresh chives (Garnish Optional)
Thaw ground turkey.
Chop onion, bell pepper, and celery.
Combine ground meat and onion, bell pepper, celery, and cook over medium heat in a stock pot until ground turkey is brown.
Drain ground turkey and vegetable mixture and add back to the stockpot.
Add the entire cans of crushed tomatoes, Rotel, and chili beans to the stockpot, and combine with ground turkey mixture.
Add ketchup, seasonings, and sugar to the stockpot.
Combine all ingredients and simmer on low-medium temperature for 30 minutes.
Add chili to a bowl, and garnish with sour cream, sharp cheddar cheese, and chives.
Everything Cornbread Ingredients:
1 box Jiffy cornbread mix
1/3 cup milk
1 (8-ounce) carton sour cream
1 (15.25 ounce) can whole kernel corn (Drained)
1 1/4 cups extra sharp cheddar cheese
2 tablespoons finely chopped Jalapeno Pepper (Optional)
2 teaspoon ground peppercorns
1 tablespoon butter
Preheat oven to 400 degrees and grease small square glass or non-stick pan.
Make Jiffy cornbread mix as instructed on the box.
Add entire 8-ounce carton of sour cream to the cornbread mixture.
Drain the can of whole kernel corn and add to the cornbread mixture.
Add extra sharp cheese to the cornbread mixture.
Add jalapeno pepper to the cornbread mixture.
Add 1 teaspoon of the ground peppercorns to the cornbread mixture.
Combine all ingredients and pour into the greased pan.
Sprinkle 1 teaspoon of ground peppercorns over the cornbread mixture.
Bake for 40 - 50 minutes or until the cornbread appears to be done.
Remove the cornbread from the oven, brush with butter, and let it sit for 15 minutes before cutting.