Tuesday, December 13, 2011

Turkey Chili and Wheat/Gluten and Egg Free Cornbread

  We made turkey chili and cornbread tonight and it was delicious! The cornbread was Bob's Red Mill (of course), we substituted the eggs for Ener-G egg replacer and the milk for almond milk. The result was very dense, but it had a great cornbread-y taste. For the chili, I sorta shot from the hip, but thankfully it came out tasty. Of course, some people like chili without beans, and some like it spicier than others. It's all easily adjustable. I like to add beans to give it some extra nutritional punch and because it makes the chili seem to go farther, but if you want to remove them you could always add an extra 1/2-1 lb of ground turkey. You'll probably have to add a tad more salt/chili powder in that case, just taste and adjust!

Allergy free turkey and black bean chili

1.25 lbs lean ground turkey
3 Tbs olive oil (divided)
1 can (14oz) vegetable broth
1 small can tomato paste
1 can black beans, drained
1 can garbonzo beans, drained
1 1/2 Tbs Penzey's Chili 3000 chili seasoning (or 2 Tbs chili powder)
2 tsp sea salt
1 tsp chipotle chili powder
1/2 medium onion, chopped
1/2 medium green bell pepper, chopped
1 clove garlic, minced
Cayenne pepper to taste

Daiya cheddar cheese shreds
dairy free sour cream substitute

In a large pot, heat 2 Tbs olive oil. Crumble turkey into the pot and break it up with a spoon, stir until browned. Add vegetable broth and beans, bring to a boil, simmer until liquid has reduced a little, about 5 mins. Then add spices and tomato paste, continue simmering. In a skillet, heat 1 Tbs oilive oil and saute onion, garlic and bell pepper until onion turns transparent and bell pepper has started to brown. Add the onion mixture to the chili and cook down until desired thickness. Serve over cornbread and topped with sour cream and cheese. Tada!

The boys enjoying leftover conrbread muffins for breakfast... yum!

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