Fall is finally here in Atlanta. The temperature dropped into the 40s the last two nights and I’m wanting food that warms the soul! I realize that people in other parts of the country might think 40s is still warm but for this thin-blooded southern boy, it’s cold! It was time to make a big pot of chili and cornbread.
I’ve been making my turkey chili for years. It’s a very straightforward recipe but I always get good feedback when I make it. It can be whipped together in less than an hour, so you can even make it on a school night. To accompany the chili, I make my mother’s cornbread. The only alteration I make to her recipe is the addition of cheese and scallions.
Ingredients
2 green bell peppers, diced
2 medium onions, diced
8 cloves garlic, minced
2 tbsp vegetable oil
2 lbs of ground turkey
2 cans black beans, drained
2 28 oz cans whole tomatoes
2 tbsp ground cumin
2 tbsp chili powder
2 tsp salt
2 tbsp minced canned chipotle peppers in adobo sauce, more or less to taste
Grated cheddar cheese (for garnish)
Sliced scallions (for garnish)
Sour cream (for garnish)
2 cups self rising cornmeal
1 tsp baking soda
3 scallions, sliced, green part only
1 cup grated cheddar cheese
2 large eggs
2 cups buttermilk
2 tbsp butter
Instructions
1. Heat oil in a large dutch oven over medium heat.
2. Add bell pepper, onion, and garlic and saute for 5 minutes.
3. Add ground turkey and brown for 5-8 minutes.
4. Add tomatoes and black beans.
5. Add cumin, chili powder, salt, and chipotle pepper.
6. Simmer for 30 minutes.
7. Adjust flavor with more salt, cumin, chili powder, or chipotle to taste.
8. Serve and garnish with grated cheese, scallions and sour cream.
1. Preheat oven to 400 degrees.
2. Whisk dry ingredients together.
3. Add eggs and buttermilk and whisk until blended.
4. Add cheese and scallions and blend.
5. Heat well-seasoned cast iron skillet over high heat.
6. Add butter.
7. As soon as butter is melted, pour into batter and blend well.
8. Immediately pour batter into heated skillet and place skillet in oven.
9. Cook for 20-25 minutes or until top is lightly browning.
https://southernboydishes.com/2012/10/31/turkey-chili-with-cheesy-cornbread/
Bill Harris
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Annette @LosingYourBelly says
November 3, 2012 at 7:48 pmThanks for two great looking recipes.
Was on the hunt really just for cornbread.
Couponita says
October 31, 2012 at 2:29 pmThis sounds perfect for a fall weeknight dinner – it will be on my table this week!! Recipe sounds incredibly easy – and delicious!!! Thanks Bill!!