Hallelujah! Autumn. It’s finally here.
The long, hot, sticky summer is over and we can start layering, bundling up, being cozy, and totally hibernating if we want to. This is what we’ve been waiting for isn’t it, my pumpkin-spice-loving friends?! This is my absolute fave time of year (like pretty much every girl out there with a Pinterest page). Plus, and I don’t know about you, but my fashion game is way stronger in the fall. Dressing is fun again!
As we move from the season of endless temptations – bbq’d hamburgers, chips, cold drinks on patios – into the even more tempting arena of Comfort Food – warm cozy food that feels good in your belly – I’m happy to offer you a recipe for The Best Fall Turkey Chili that fills your need for something hearty and comforting but is actually really good for you. (I’m also sharing a recipe for Jalapeño Cheddar Skillet Corn Bread that is totally a treat but you should at least have a tiny slice. C’mon.)
After months of eating lighter meals to the point where I feel like if I see another salad I’m going to scream, I love being able to dive into something so yummy and filling but also totally healthy. You are going to absolutely love this recipe for turkey chili. Trust me, I’ve done my research and made tons of batches over the years and this is by far the tastiest recipe out there. Top it with whatever you like – I usually go for a dollop of sour cream, some jalepenos, cilantro, and low-fat cheese.
2. Place oil in a large pot and place over medium high heat.
3. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently.
4. Add in ground turkey and cook until no longer pink, breaking the meat up with a spatula as it cooks.
5. Add in tomatoes, chicken broth, beans and corn, stir to combine, then season with chili powder, cumin, oregano, cayenne pepper and salt; stir until well combined.
6. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. Garnish with whatever you like - I usually go with a dollop of sour cream, some jalapeno slices, cilantro, and a sprinkling of light shredded cheese.
7. For the Skillet Corn Bread:
8. Put the canola oil in a 9 or 10 inch cast iron skillet and place the skillet in the oven. Heat oven to 400°F with the skillet inside.
9. In a large bowl, whisk together the cornmeal, flour, baking soda and salt.
10. In a separate bowl, whisk together the yogurt, milk, and egg.
11. Pour the wet ingredients into the bowl of dry ingredients and stir to combine.
12. Stir in the melted butter, the chopped jalapeños, corn, and cheese.
13. Remove the skillet from the hot oven (carefully!). Add the cornbread batter into the skillet, and smooth the surface with an offset spatula.
14. Return the skillet to the oven (remember that handle is hot!) and bake for 20 to 25 minutes, until lightly browned on top and a skewer inserted into the center comes out clean.
15. Let the cornbread rest in the skillet for 10 to 20 minutes before cutting wedges and serving.
* 2 teaspoons olive oil
* 1 yellow onion, chopped
* 3 garlic cloves, minced
* 1 medium red bell pepper, chopped
* 1 pound extra lean ground turkey or chicken (99%)
* 1/4 Cup chili powder
* 2 teaspoons ground cumin
* 1 teaspoon dried oregano
* 1/4 teaspoon cayenne pepper
* 1/2 teaspoon salt, plus more to taste
* 1 (28-ounce) can diced tomatoes
* 1 1/4 cups chicken broth
* 2 (15 oz) cans bean medley, rinsed and drained
* 1 (15 oz) can sweet corn, rinsed and drained
* For topping: cheese, avocado, cilantro, sour cream
* For the Jalapeno Cheddar Skillet Corn Bread
* 1 Tbsp canola oil
* 1 cup cornmeal
* 1 cup all purpose flour
* 2 teaspoons baking soda
* 1/2 teaspoon salt
* 3/4 cup plain yogurt
* 1/2 cup milk
* 1 egg
* 5 Tbsp unsalted butter, melted
* 1 Medium jalapeno, diced (and seeded, if you'd like the cornbread less spicy)
* 1 cup fresh or frozen corn kernels
* 1 cup grated Monterey jack or cheddar cheese