Weather is just right for chili and cornbread

The weather was cold this past weekend and I decided it was time to make the first batch of chili for the season. This is a recipe I learned from my college senior year roomie and favorite lawyer homie, Lindsey! You can read about her baking adventures on her blog: The Law of Cupcakes. Anywho, this chili is delicious and rather healthy. When Christine and I insanely decided to try the South Beach diet back in the day, we found that without the corn, this chili is South Beach approved! However, I'm certain that the amazing cornbread I made to go with it is definitely not any kind of diet approved, yum!


If the weather is getting cooler near you, try your hand at these wonderful fall recipes:

Lindsey's Chili

1 lb lean ground turkey
1 onion, chopped
3 cloves garlic, diced
2 pkg chili seasoning
cumin
chili powder
cayanne pepper
1 can crushed tomatoes
2 cans dark red kidney beans, drained
1 can corn, drained
salt and pepper

*Note: this recipe is a lot of additions to taste so feel free to alter this a lot, cooking is less of a science than baking :)

Pour about 2 tablespoons of oil in a large pot. Add ground turkey, chopped onions, and diced garlic. Add some cumin, chili powder, and cayanne pepper (about a teaspoon of the first 2 and a sprinkling of the last 1). Cook mixture over med-high heat until meat is fully browned. If you need more oil, add it but try to keep it to a minimum.

Remove from heat and add remaining ingredients, as well as more of the cumin, chili powder, and cayane pepper. Add more cayanne pepper for spicier chili and less for milder chili. Add an about half full can of water form the crushed tomatoes can. Simmer on medium heat until the entire chili is warm and desired thickness is achieved (the longer it simmers the thicker it will be).


Honey Cornbread (from Sugar High)

1 1/2c flour
1/2c yellow cornmeal
2/3c sugar
1/2t salt
1T baking powder
2 eggs
1 1/4c milk
2T honey
3T butter, melted
1/3c vegetable oil

Preheat oven to 350F. In a medium bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder.

In a large bowl, beat together eggs, milk, honey, butter, and oil. Stir the dry ingredients into the wet ingredients until fully incorporated. Pour the batter into a greased 8in square pan or greased puffin tins. Bake for about 35 minutes (about 25 minutes for muffins).