Thursday, January 12, 2012

Spicy Turkey Bean Chili & Jalapeno Cornbread

Spicy Turkey Bean Chili

4 strips bacon, cut into 1/2 inch pieces
3 lbs ground turkey
2 cups chopped onion
1/4 cup minced garlic
2 jalapenos, minced
3 Tbsp chili powder
3 Tbsp cocoa powder
4 tsp cumin
2 cans (28 oz) diced tomatoes
2 Tbsp molasses
3 cans (15 oz) pinto beans, drained and rinsed

  1. Heat a Dutch oven over medium heat.  Add bacon and cook until crisp.  Raise heat to high, add turkey  and cook, breaking turkey apart, about 8-10 minutes.
  2. Add onion, garlic and jalapenos.  Cook until soft, about 5 minutes.  Stir in chili powder, cocoa powder and cumin.  Cook, stirring, until fragrant, 1 minute.
  3. Stir in tomatoes, molasses and one cup of water.  Salt to taste (about 4 tsp). Bring to a boil. Reduce heat to a simmer and cook, partially covered, 30 minutes.
  4. Add beans, and continue cooking uncovered, until meat and beans are tender, another 30 minutes.  Serve with favorite chili toppings.

Jalapeno Cornbread

4 Tbsp butter
2 cups cornmeal
1 Tbsp sugar
1 tsp baking soda
1 1/2 tsp salt
2 eggs
1 cups low-fat buttermilk
1 pickled jalapeno, minced

  1. Preheat oven to 425*. Put butter in a 9-inch cast iron skillet; Place in oven until butter is melted and pan is heated (3-5 minutes).
  2. Meanwhile, in a medium bowl, whisk cornmeal, sugar, baking soda, and salt; Set aside. In a large bowl, whisk together eggs and buttermilk.
  3. Carefully remove hot skillet from oven, immediately pour butter into the buttermilk mixture, and whisk to combine.  Using a pastry brush, coat bottom and sides of pan with remaining butter.
  4. Stir cornmeal mixture into buttermilk mixtures until just moistened.  Stir in jalapeno.  Scrape batter into hot skillet, bake until golden, about 25 minutes; Let cool 10 minutes before slicing and serving.

1 comment:

  1. this sounds so yummy! I might have to try it and just add more beans and leave out the turkey...I am going mostly vegetarian now:) But that cornbread sounds amazing:)



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