It’s chili weather

Warm up from the inside with a hearty bowl

Firehouse Chili and Cornbread Casserole Ingredients

• 1 tablespoon olive oil

• 1 yellow onion, diced

• 2 teaspoons kosher salt, or more to taste

• 2 pounds ground beef

• 2 tablespoons all-purpose flour

• ½ cup diced poblano pepper

• 3 cloves garlic, crushed

• 3 tablespoons chili powder

• 2 teaspoons ground cumin

• 2 teaspoons freshly ground black pepper

• ½ teaspoon cayenne pepper

• ½ teaspoon dried oregano

• 1 (15 ounce) can fire-roasted diced tomatoes

• 1 (15 ounce) can fire-roasted crushed tomatoes

• 2 cups water, or as needed

• 1 (16 ounce) can kidney beans, rinsed and drained For the Cornbread Crust:

• 2 (7.5 ounce) packages corn muffin mix (such as Jiffy®)

• 1 cup grated white Cheddar cheese, divided

• 2 large eggs

• 1 cup milk

Garnish:

• ¼ cup sour cream, or to taste

• ¼ cup chopped fresh cilantro, or to taste

Directions

1. Heat oil in a large pot over high heat. Add onion, salt, and ground beef. Cook and stir with a wooden spoon or spatula until meat is browned and crumbled into small pieces, about 5 minutes. Stir in flour and cook for 2 minutes. Add poblano pepper, garlic, chili powder, cumin, black pepper, cayenne, and oregano; cook, stirring, for 2 to 3 minutes.

2. Stir in diced tomatoes and crushed tomatoes. Measure water using the empty tomato cans and pour into the pot. Bring to a simmer, stirring occasionally, then reduce heat to medium-low. Let simmer, stirring occasionally, for 30 minutes before stirring in kidney beans. Continue simmering until bubbling and fragrant, about 30 minutes more. Taste for seasoning and adjust.

3. Preheat the oven to 400 degrees F (200 degrees C)

4. Place a deep 9x13-inch baking dish on a baking sheet.

Transfer chili to the dish, being sure to leave at least 1 inch of space at the top. Stir to evenly distribute.

5. Whisk corn muffin mix, 1/2 of the Cheddar cheese, eggs, and milk together in a bowl until smooth. Spoon evenly over chili until the surface is covered. Sprinkle with remaining Cheddar cheese.

6. Bake in the preheated oven until cornbread crust is browned and a toothpick inserted into the crust comes out clean, about 30 minutes.

7. Spoon or ladle into a dish and garnish with sour cream and cilantro.

Ingredients Turkey Pumpkin Chili

• 1 ½ tablespoons extra-virgin olive oil

• 1 ½ cups chopped yellow onion

• ½ cup chopped green bell pepper

• ½ cup chopped yellow bell pepper

• 1 jalapeno pepper, diced small

• 1 clove garlic, minced

• 1 pound ground turkey

• 2 (15 ounce) cans black beans

• 2 cups pumpkin puree

• 1 (14.5 ounce) can diced tomatoes

• 2 ½ tablespoons chili powder

• 1 ½ teaspoons ground chipotle chile pepper

• ½ teaspoon ground black pepper

• kosher salt to taste

• ½ cup fat-free sour cream

• ½ cup shredded low-fat Cheddar cheese

• 3 tablespoons chopped cilantro

Directions

1. Heat olive oil in a large pot over medium heat; cook and stir onion until slightly softened, 3 to 4 minutes. Add green bell pepper, yellow bell pepper, jalapeno, and garlic; cook until tender, 5 to 8 minutes.

2. Stir turkey into the pot and cook until evenly browned, about 5 minutes. Remove from heat and carefully drain off excess grease. Pour 1 can black beans, pumpkin, and tomatoes over the turkey mixture. Drain the second can of beans and add to the pot.

3. Mix chili powder, ground chipotle pepper, black pepper, and salt into the pot. Simmer chili, stirring every 5 to 8 minutes, until flavors combine, about 30 minutes. Top each serving with sour cream, Cheddar cheese, and cilantro.

Ingredients White Chili

• 2 tablespoons olive oil

• 4 skinless, boneless chicken breasts, cut into bite-size pieces

• 1 onion, chopped

• 3 large stalks celery, chopped

• 1 teaspoon garlic powder

• 1 teaspoon ground cumin

• 1 bay leaf

• 1 teaspoon salt

• ½ teaspoon ground black pepper

• ½ teaspoon ground oregano

• 1/8 teaspoon cayenne pepper

• ½ (4 ounce) can chopped jalapeno peppers

• 1 (6 ounce) can chopped green chilies

• 2 ½ cups chicken stock

• 1 cup water

• 3 (14.5 ounce) cans great Northern beans

• 12 ounces sour cream

• ½ cup heavy cream

Directions

1. Heat the olive oil in a large skillet over medium heat. Cook the chicken in the hot oil until completely browned, 5 to 7 minutes.

2. Add the onion and celery to the skillet; cook and stir until the vegetables are slightly softened, 2 to 3 minutes.

3. Transfer the chicken mixture to a slow cooker.

4. Mix in the garlic powder, cumin, bay leaf, salt, black pepper, oregano, cayenne pepper, jalapeno peppers, green chilies, chicken stock, water, and great Northern beans.

5. Cook on Low 8 to 10 hours, or on High 4 to 5 hours. Remove the bay leaf from the mixture. Stir the sour cream and heavy cream through the chili to serve.