I never intended for this to be an all food blog but that seems to be the way things are going these days. For now anyway, I have a few old pieces of furniture in the garage that are calling my name that I have got big plans for. Foolishly like so many of us, I was duped into thinking winter was behind us and the days of snow pants and lost mittens were a thing of the past…until I woke up to about a foot of snow on my vehicle and it hasn’t stopped snowing since.
But really I have no right to complain (this time). I’m posting this with thoughts of all you east coasters buried under an INSANE amount of snow last week. For the first time in 8 years I’m glad I don’t live there right now. Standing at 5’1’’ (with socks on) I would literally be buried alive. So here’s a little something to warm you up if you’re ever able to come in from shoveling…
Turkey Chili and Honey Cornbread Muffins
1 teaspoon olive oil
1 pound ground turkey
2 teaspoons salt
1 teaspoon pepper
1 small yellow onion, diced
1 medium green pepper, diced
2 cloves garlic, coarsely chopped
1 (6 ounce) can tomato paste
3 tablespoons chili powder
½ teaspoon dried oregano
⅛ teaspoon cayenne pepper
1 (16 ounce) can kidney beans
1 (16 ounce) can black beans
1 (16 ounce) can garbanzo beans
1 (8 ounce) can kernel corn
1 (28 ounce) can crushed tomatoes
Heat oil in a large stock pot over medium high heat. Add the turkey and season with salt and pepper. Cook for approximately 8 minutes or until all the meat is no longer pink. Remove turkey from the pot leaving about 1 tablespoon of fat and set aside.
Reduce the heat to medium low. Add the onions and peppers to the remaining fat and sauté until the onions are translucent. Add the garlic and stir.
Add the tomato paste, chili powder, oregano and cayenne pepper to the onions and peppers and stir.
Add the turkey to the tomato paste mixture. Then add the beans, corn and tomatoes, mix well.
Reduce to low heat and allow to simmer for at least 30 minutes before serving.
Honey Cornbread Muffins Ingredients:
Makes 12 muffins
¾ cup cornmeal
1 ¼ cups milk
1 cup all-purpose flour
⅓ cup sugar
1 tablespoon baking powder
½ teaspoon salt
¼ cup vegetable oil
Combine cornmeal and milk in a medium bowl and allow to stand for about 10 minutes
In a separate large bowl mix flour, sugar, baking powder and salt together.
Add egg and oil to the cornmeal mixture and blend well.
Add the mixture to the dry ingredients and mix until combined.
Fill muffin cups or greased muffin cups ¾ way full and bake at 400⁰F for 15 minutes.
Allow to cool for a few minutes and drizzle with honey. Such sweetness!