COMFORT FOOD WITH HEAT
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.
SUPER-FAST CHILI
A traditional chili made just the way you like it, with beans, tomatoes and cheddar cheese. 1 tbsp vegetable oil 1 medium onion, chopped 227-g pkg sliced button mushrooms 796-mL can diced tomatoes 225 g lean ground beef 2 tbsp chili powder 1 tsp garlic powder 1/2 tsp granulated sugar 1/2 tsp salt 796-mL can red kidney beans, drained and rinsed Sour cream, optional Grated cheddar, optional Thinly sliced green onions, optional Heat a large saucepan over medium. Add oil, then onion and mushrooms. Cook until onion and mushrooms are soft, about 3 minutes. Crumble in meat and add seasonings. Using a fork, stir frequently to break meat up. Cook until no pink remains, 3 to 5 minutes.
Reduce heat to medium-low. Stir in tomatoes and simmer, covered, until flavours develop, about 10 minutes.
Stir in beans and cook until hot, about 2 more minutes. Spoon into bowls. Top with sour cream, cheese and green onion. Keeps well up to 3 days. Ingredient Tip: Chili powder is a mild blend of chili peppers, herbs and spices. Add cayenne or chili flakes for more punch. Reader Tested! “The method is different from my usual chili, which cooks for almost two hours. But I think this one is better! It smells great and tastes so fresh.” The fragrant flavours of chili powder, jalapenos and tomatillos make low-calorie taste like fine dining. 1 tsp olive oil 1/2 onion, diced 1/2 celery stalk, diced 4 garlic cloves, minced 250 g pork tenderloin, chopped 1/2 cup hominy, drained 1/4 cup diced pickled jalapenos, or seeded poblano chilies 1 medium tomatillo, diced, or 1/2 cup chopped canned tomatillos 2 tsp cumin seeds 2 tsp chili powder 1 tsp coriander 2 2/3 cups sodium-reduced chicken broth 2 tbsp chopped cilantro
1. Heat a pasta pot over medium. Add oil, then onion, celery and garlic. Cook until onion starts to soften, 3 minutes. Add pork. Cook until no pink remains, about 2 minutes. Add hominy, jalapenos, tomatillo, spices and broth. Season with pepper.
2. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until flavours develop, about 15 minutes. Stir in cilantro before serving.