Healthy Turkey Chilli

Nothing better than a warm bowl of chili on a rainy Sunday. I enjoy making different variations of chilli, especially when I want to use up the vegetables in my fridge! I saw a recipe for Cornbread on Instagram the other day and thought this is perfect! Cornbread and Chilli. 

A couple of tips when making the chilli. I always season my meat in a bowl first. I generally use the spices that I plan to use in the recipe. For this recipe, I used garlic powder, onion powder, chilli powder, garam masala, salt and pepper. I add a very tiny amount of olive oil so the spices stick to the meat better. Set aside. 

Second tip: I usually always roast a cubed sweet potato at the start of preparation of the chilli. I season the sweet potato and and roast it at 400 degrees for 20 minutes. I add this to the chilli at the end. It adds another healthy vegetable and a chunkiness to the chilli. 

The recipe for the Cornbread came from Jennifer Garner's grandmother. I love watching her instagram page. She has some wonderful recipes that are generally easy to make. The recipe was fantastic and paired perfectly with the chilli.

Healthy Turkey Chilli

Ingredients:

1 lb. Lean ground turkey

2 tbsp. Olive oil

1/2 onion vidalia, chopped small

1 red pepper, diced 1/2 jalepeno 1/2 cup zucchini diced 3 cloves garlic, minced

1 sweet potato, cubed and roasted

Fresh Cilantro

1 can corn niblets, drained

1 can baked beans 

Liquid: 1 can red kidney beans, drained 1 jar passata or crushed tomatoes 1 can mexican diced tomatoes 1/2 cup ketchup 1/4 cup red wine vinegar 2-3 cups of chicken stock

Spices: 3 tbsp. Chili powder 1 tbsp. Garam masala 1 tbsp. Garlic powder 1 tsp. Cinnamon 1 tsp. Cocoa powder 

Hot chili flakes Salt and pepper

1 tbsp. Cornmeal

Directions:

For the Sweet Potato, peel and cube the sweet potato. Season the sweet potato with chilli powder, garlic powder, cinnamon, a dash of sugar, salt and pepper. 

Roast at 400 degrees for 20 minutes.

For the Meat:

Place meat in a bowl, and season with chilli powder, garlic powder, onion powder, salt and pepper. Use a little amount of olive oil and mix the meat good blending the spices into the meat nicely.

For the Chilli:

Add 1 tbsp. olive oil to a heavy pot like a dutch oven. Add the meat and brown. Make sure to break up the meat good. I like to use a potato masher. Once browned, drain the meat and set aside.

Add 1-2 tbsp. olive oil, and add the onion, red pepper, jalapeño pepper, and cook 3-5 minutes. Add the garlic, zucchini, and cook for another 3 minutes. 

Add the spices at this time. This includes, chilli powder, garlic powder, garam masala, cinnamon, cocoa powder, hot chilli flakes, 1 tsp. salt, and pepper.

Add the Pasata (crushed tomatoes), Ketchup, diced tomatoes, red wine vinegar and chicken stock. Add enough chicken stock to loosen the tomato mixture.

Dump in the baked beans with sweet liquid, corn niblets, and fresh cilantro.

Mix good and simmer for at least 20-30 minutes.The longer the better. I like to thicken the chilli at the end with a little bit of cornmeal. It also adds another element of flavour.

To Serve:

It is really nice to add fresh cilantro, freshly sliced avocado, shredded cheddar cheese, fresh green onion, and a dollop of sour cream. Make that cornbread and enjoy a nice bowl of that chilli on a cozy rainy day!