WARM CHILI UP TO
Hang up your coats and stay warm with the ultimate comfort food duo: homemade chili and cornbread
There are few things more effective at warming you up in the cold weather months than a hearty bowl of chili. But if you thought this stew had to be made with tomato sauce and ground beef, we’ve got a surprise for you! Try these variations on one of our favourite winter meals.
TURKEY CHILI WITH CHEDDAR CORNBREAD
This all-in-one-pan meal — as shown in the main photo — includes cornbread! Smoked paprika adds depth of flavour and differentiates this from everyday chili (buy either mild or spicy, depending on your preference).
Chili:
1 tbsp canola oil 1 onion, finely chopped 1 yellow bell pepper, finely chopped
2 garlic cloves, minced 1 tbsp chili powder 1 tsp dried oregano 1 tsp smoked paprika
3/4 tsp salt
500 g ground turkey 796-mL can diced tomatoes 540-mL can bean medley, drained and rinsed
Cornbread:
1 cup cornmeal
1 cup all-purpose flour
1 tbsp baking powder
1 tsp granulated sugar
1/4 tsp salt
2/3 cup milk
2 eggs
1/4 cup canola oil
1/4 cup finely chopped chives 1 cup grated cheddar cheese
1. Preheat oven to 400F. 2. Heat an extra-large (13-inch) oven-safe frying pan over medium. Add 1 tbsp oil, then onion, bell pepper and garlic. Add chili powder, oregano, paprika and 3/4 tsp salt. Stir occasionally, until onion is soft, 2 to 3 minutes.
3. Crumble in turkey. Cook, breaking up meat with a wooden spoon, until meat is no longer pink, 3 to 4 minutes. Add tomatoes. Cook for 10 minutes until thickened. Stir in beans, then remove from heat.
4. Stir cornmeal with flour, baking powder, sugar and
1/4 tsp salt in a medium bowl. Stir in milk, eggs and 1/4 cup oil until well combined. Stir in chives. Batter will be thick. Spoon batter over chili in dollops. Sprinkle with cheddar.
5. Bake in centre of oven until cornbread topping is golden brown, 20 to 25 minutes.