turkey and black bean chili

I’ve neve been much of a chili fan, but it seems like one of those things that would be wonderful to cook.

I picture a massive pot on the stove brimming with thick, tomato-ey, spicy, meaty sauce and veggies.  The aroma of chili powder and garlic wafting away and filling my studio apartment with such warmth and joy.

Sounds great, doesn’t it??

I decided to see if the imagery held true and gave my own one pot wonder a whirl yesterday.

Turkey Chili with Black Beans and Sweet Buttermilk Cornbread

What you’ll need (chili):

  • 1 diced Spanish onion
  • 2 cloves minced garlic
  • 1 lb ground (lean) turkey
  • 2 diced small tomatoes
  • 1 diced bell pepper
  • Olive oil
  • 1 tbsp chipotle chili powder
  • 1 tbsp chili powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp crushed dried oregano
  • 1/2 tsp ground cumin
  • 1 cup chicken broth
  • 1 can tomato soup

What you’ll need (cornbread):

  • 1/2 cup butter (1 stick)
  • 2/3 cup sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 1 cup corn kernels
  • 1/2 tsp salt
  • 1/2 tsp baking soda

What you’ll do:

First chop up your aromatics…

And get your spice blend together (feel free to play around and add more/less of anything).

Using a pot with a relatively thick base, heat up some olive oil and throw in the onions.  Cook until translucent and beginning to brown then toss in your garlic.  Cook until you start to smell that wonderful roasting garlic smell.

Then add in the rest of your veggies and sautee for a few minutes.  Throw in your spice blend, coating everything well and heating up those spices.

Next add your turkey and mix until it’s lightly brown on the surface, resembling cooked ground meat.

Finally, add your tomato sauce, chicken stock and beans.  Cover and simmer for up to an hour (giving it an ocasional stir or two)…

Or until you get this beautiful, bubbling pot of goodness.

But while the chili is developing all that flavor, you can prep for your yummy cornbread.

Melt the butter in a large skillet.

When melted, remove from fire and whisk in the sugar and eggs (quickly so the eggs don’t cook!).

Add the buttermilk then the flour and cornmeal and finish with the kernels.  Mix til lumpy.

It’s those lovely mini bread loaf tins I love so much! Pop in for 20 minutes at 375.

And done!

The bread is moist and sweet, a perfect accompaniment to the rich and spicy chili.

Now that is a meal I can tuck into!

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