Thursday, June 3, 2010

Turkey Chili and Cornbread

The weather has been unseasonably cool lately (as in, it actually snowed the other day), so I decided it was a good time to pull out the crock pot and make up some chili. Chili is one of those things that is so versatile, you pick a meat (or vegetarian) and some beans, tomatoes, and hot stuff and you're good to go.

Turkey Chili
1 15oz can black beans, drained/rinsed
1 15oz can kidney beans, drained/rinsed
1 14oz can diced tomatoes and chili peppers (can use any type/size of tomatoes)
1 4ozcan diced chiles
1 lb browned ground turkey
1t garlic powder
1/2 onion, chopped
1/2 green pepper, diced

Mix together in a crock pot and cook on high for 3-4 hours, longer if you cook it on low. If you use a tomato sauce, it creates a different texture, I did not use it because I have an eater who is not totally fond of tomato flavor.

Cornbread (from the good folks at Quaker)
1 1/4c flour
3/4c cornmeal
1/4c sugar
2t baking powder
1/2t salt (optional)
1c milk (recommend skim)
1/4c oil
1 egg (or 2 egg whiles)

Mix together dry ingredients. Add wet ingredients to the dry. Mix just until dry ingredients are wet. Pour batter into a greased 8- or 9-inch pan. Bake 20-25 minutes in a preheated 400F oven.

See? Totally easy and totally painless!