Nothing says fall like chili and cornbread.
Suzy Robertson shares this healthy and delicious take on the autumn classic.
Quinoa and Sweet Potato Turkey Chili
2 tsp. olive oil, divided
1 medium onion, diced (any color)
2 cloves garlic, peeled and minced
1/2 bell pepper, diced
1 jalapeno, minced
1 lb. ground turkey breast
1/4 c. dry quinoa
1 teaspoons cumin
1 teaspoons kosher salt
1 teaspoons pepper
1 teaspoon chili powder
1 teaspoons smoked paprika
1 lb. sweet potatoes, peeled and diced into 1/2inch cubes*
1 16 ounce can tomatoes (not drained)
1 15 ounce can black beans, drained and rinsed
1 can beef broth
8 ounce can pumpkin puree (make sure you’re not using pumpkin pie filling)
1/4 tsp cinnamon
1 1/2 tsp. unsweetened cocoa powder
Optional toppings
Sour cream (I like plain Greek Yogurt)
Sliced avocado
Chopped cilantro or green onion
Shredded cheese
Fresh lime juice
Tortilla chips or cornbread
1. Heat a large skillet to medium-high heat. Add 2 teaspoons olive oil and add onion, bell pepper, garlic and jalapenos. Saute for about 5 minutes, until veggies are tender and fragrant.
2. In same skillet, add turkey and cook until done. Put into crock pot if you’re going to let it cook slowly or keep in pot and add the rest of the ingredients if you’re going to cook it on the stovetop.
3. Sprinkle in cumin, salt, pepper, oregano, chili powder, smoked paprika, cinnamon & cocoa powder.
4. Add dry quinoa, sweet potatoes, tomatoes, beans, broth, and pumpkin, to slow cooker and stir until combined.
5. Place lid on crockpot and cook for 4-6 hours on high, or 8-10 on low. Slow-cookers vary greatly in temperature and cooking times, but really, the important thing to note is if the sweet
potatoes are tender. If you want to cook it on the stovetop,
just put it on low and cook for approximately 1 hour.
6. When done, turn off heat and let chili sit with lid off for 10-15 minutes to thicken. Season with additional salt to taste before serving. If desired, serve with additional toppings.
Savory Green Chili & Cheese Cornbread
1 c. butter, melted
1 c. granulated sugar
4 eggs
1 (15 oz. can) creamed style corn
4 oz. can green chili’s
½ c. Monterey Jack cheese
½ c. Cheddar cheese
1 c. all purpose flour
1 c. yellow cornmeal
4 tsp. baking powder
1 tsp. salt
1. Preheat oven to 300 degrees Fahrenheit. Lightly grease a 9×13-inch baking dish or, better yet, a 12-inch cast iron skillet.
2. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in creamed corn, chiles, Monterey Jack and Cheddar cheese.
3. In a separate bowl, stir together flour, cornmeal, baking powder, and salt.
4. Add flour mixture to corn mixture; stir just until smooth. Pour batter into prepared pan.
5. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean. If using the skillet, preheat with oven and pour batter into hot pan when ready. Bake for about 45-50 minutes. Watch it carefully as edges may brown too much.
6. If desired, serve with butter and honey. You can adjust recipe to a ¼ c. less butter and sugar if desired to make healthier.
For more recipes from Suzy, visit www.foodiegonehealthy.com.
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