I am pretty positive that chili is one of the best one pot meals ever. And is a favorite comfort food across America. In some cases, we challenge each other to see who has the spiciest chili or the best in general.
What's also great about chili is that no two batches of chili are the same. And it can be made in so many different ways. You can spice it up to bring tears to your eyes, sweeten it up, change out the protein, make it vegan or vegetarian, you can even add pumpkin! The options are truly endless.
I personally like a more traditional chili. Tomato based, with lots of beans, and I love making my chili with ground turkey breast. You can have a whole bowl of this chili with 1 slice of cornbread for less than 400 calories! You will be so stuffed that you won't even want seconds. And the leftovers are even better. I have already made 2-3 batches of this chili in the past month! That's how much I love it.
This chili has the right amount of bite with a touch of cooling sweetness that blends perfectly together. The cornbread is simple to make and as always pairs perfectly with its partner in crime:chili.
Make it for game day this weekend, bring it in a crockpot to keep warm at the office for a surprise lunch, or just make it because well, you really want some good chili!
You Need:
For the chili:
1 white onion diced
3 cloves of garlic, minced
1 tbs unsalted butter
1 29 oz can of tomato sauce
3 cups of reduced sodium chicken broth
1-2 tbs tomato paste
1 lb of ground turkey breast
1 tbs of dark brown sugar
1 green bell pepper, diced
4 jalapenos, sliced and seeds removed
1 tbs cumin
1tbs paprika
¼ teaspoon cayenne pepper
1 tbs chili powder
1 can reduced sodium black beans, drained and rinsed
1 can of reduced sodium baked beans
For the cornbread:
Yellow corn meal ( I followed instructions on back of container to make cornbread)
I added ½ cup reduced fat cheddar
2 sliced jalapenos, seeds removed
Directions:
In a large dutch oven ( or large sauce pan), melt butter over medium high heat
Add the onion and garlic, Suatee until soft ( 5 minutes)
Add green bell pepper, jalapenos, and ground turkey cook until no longer pink ( 8-9 minutes)
Add tomato sauce, paste, and chicken broth and stir until everything is combined
Add the beans and seasonings, stir until combined
Let simmer on medium low heat for 20-25 minutes stirring occasionally
While the chili simmers, make the cornbread
Prepare cornbread per package instructions then add cheese and jalapenos to the mix
Pour into which ever pan you wish to use ( I have an old cast iron pan I love to use for corn bread) and ensure that you spray with cooking spray first
Both the chili and cornbread should be done at the same time.
Ladle chili into bowls and serve!
- For the chili:
- 1 white onion diced
- 3 cloves of garlic, minced
- 1 tbs unsalted butter
- 1 29 oz can of tomato sauce
- 3 cups of reduced sodium chicken broth
- 1-2 tbs tomato paste
- 1 lb of ground turkey breast
- 1 tbs of dark brown sugar
- 1 green bell pepper, diced
- 4 jalapenos, sliced and seeds removed
- 1 tbs cumin
- 1tbs paprika
- ¼ teaspoon cayenne pepper
- 1 tbs chili powder
- 1 can reduced sodium black beans, drained and rinsed
- 1 can of reduced sodium baked beans
- For the cornbread:
- Yellow corn meal ( I followed instructions on back of container to make cornbread)
- I added ½ cup reduced fat cheddar
- 2 sliced jalapenos, seeds removed
- In a large dutch oven ( or large sauce pan), melt butter over medium high heat
- Add the onion and garlic, Suatee until soft ( 5 minutes)
- Add green bell pepper, jalapenos, and ground turkey cook until no longer pink ( 8-9 minutes)
- Add tomato sauce, paste, and chicken broth and stir until everything is combined
- Add the beans and seasonings, stir until combined
- Let simmer on medium low heat for 20-25 minutes stirring occasionally
- While the chili simmers, make the cornbread
- Prepare cornbread per package instructions then add cheese and jalapenos to the mix
- Pour into which ever pan you wish to use ( I have an old cast iron pan I love to use for corn bread) and ensure that you spray with cooking spray first
- Both the chili and cornbread should be done at the same time.
- Ladle chili into bowls and serve!
Sarah Walker Caron (Sarah's Cucina Bella) says
One pot meals are the best! This chili looks incredible -- YUM.
Colleen (Souffle Bombay) says
Mouth watering!! I want to grab a triangle of that cornbread and take a big ol bite out of it - YUM!!
Nutmeg Nanny says
This chili looks amazing! I love that little cornbread pan, so cute!
Dinnermom says
What perfect combo..pinning for our next football gathering!
beate weiss-krull (@Beatepdx) says
Yes, chili is the ultimate comfort food and it also often makes an appearance at our table. Love your version of it.
Paula - bell'alimento says
This is my kinda chili!
Renee - Kudos Kitchen says
Cornbread and chili is the perfect cold weather meal. I could use such a meal right now!
Gina @ Running to the Kitchen says
I have yet to make my first batch of chili this fall. Need to get on it, this is inspiring me! 🙂
Melissa from HungryFoodLove.com says
Love the name: sweet heat! you always need a little bit of heat! Ha!
lanaann says
I've already made a couple of batches of chili this Fall, too. And my favorite is the traditional with tomato and beans as well. I think it's very interesting that you added brown sugar to yours. That's something I'd like to try on my next pot full.
Melanie says
I am ready for chili season. Bring on the cornbread! This looks fab!
Brenda@Sugar-Free Mom says
Can't ever go wrong to feed a crowd with a delicious chili!
Heather | girlichef (@girlichef) says
So true, even two pots of my own chili are never quite the same. This looks so perfect, I'd give anything for a bowl with a piece (or two) of that cornbread today!
ashley says
I love one pot meals - they are a life saver! Great comfort food right here.
bakesinslippers says
Looks good! I love chili and cornbread!