Turkey Chili with Corn Bread

Turkey and Bean Chili

Ingredients:

2 tablespoons vegetable oil
1 small onion, chopped
Salt
Cayenne
1 package ground turkey (about 1 1/3 pounds)
2 teaspoons chili powder
1 teaspoon ground cumin
Crushed red pepper
1 teaspoon dried oregano
1 tablespoon chopped garlic
1 can tomato sauce
1 – 1 1/2 cups chicken stock (or water)
1 can dark red kidney beans
grated Monterey Jack or cheddar cheese
sour cream (optional)
jalapenos (optional)

Directions:

In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the ground turkey, chili powder, cumin, crushed red pepper, and oregano. Brown the meat completely. Stir in the garlic, tomato sauce, chicken stock, and beans. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally. Skim off fat if needed. (If chili needs thickening, mix corn starch with water, then add to chili.) Re-season with salt and cayenne to taste.

Spoon the chili into a bowl. Garnish with the grated cheese, sour cream and jalapenos, as desired.

Serve with cornbread.

I have to thank Natalie (a.k.a. Gluten Free Mommy) for this corn bread recipe. (See her post about it here.) The only change I made to the recipe was to add about a teaspoon of xanthan gum to it. I always add that whenever I bake anything gluten-free. It turned out well. Good texture; pleasant taste. It was a little bland – like it was missing that something special that makes a really good corn bread. I’m just not sure what that is. (And don’t say wheat.) I even cooked it in an iron skillet like corn bread is supposed to be cooked. My southern friends would be so proud! lol!

Gluten-Free Corn Bread

Ingredients:

1 cup white rice flour (or other gluten free flour)
3/4 cup stone-ground cornmeal
2 to 3 Tablespoons of sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon xanthan gum
1 Tablespoon butter
2 beaten eggs
1 cup milk
1/4 cup melted butter

Directions:

Preheat the oven to 400 degrees. Mix the dry ingredients (flour, cornmeal, sugar, baking powder, salt, and xanthan gum) together in a med. bowl and set aside.

Melt the one tablespoon of butter in a 10 inch cast-iron skillet or 8/9 inch round baking pan in the oven. This takes about three minutes. Swirl the butter around the pan coating the bottom and sides.

In a small bowl, combine the eggs, milk, and 1/4 cup butter. Add this mixture all at once to the flour mixture and stir until just moistened. Pour batter into the hot skillet or baking pan. Bake for 15-20 minutes or until a wooden toothpick comes out clean. Serve warm.

ENJOY!