If you follow me on Instagram, you may have seen that I started a ‘Cook With Me’ Instagram Live series, where I encourage my followers to cook a meal with me every Tuesday evening! I’ve been loving it so far because it gives me a chance to connect with new people and share some cooking tips along the way while I prepare a meal. It also takes me out of my comfort zone some which stretches me and allows me to grow! I had friends telling me for the past year I should do an IG Live video and I just kept putting it off out of nervousness and also unfamiliarity. But, here I am — week 5, thriving and building and I am just so thankful for those that continue to push and support me!
I love social media, but for me simply just posting pictures and getting likes isn’t enough. I truly want to engage and connect with those who follow me and find new people that I should be following to connect with as well. I think it’s important we take the SOCIAL part of “social media” seriously and actually spend some time connecting with those that without these platforms, we never may have been able to!
So this week, I was supposed to be cooking turkey chili and cornbread on my IG Live but had an opportunity for something that I couldn’t miss! When I tell you if you put things into the world and claim them, they come to you! Okay, we will talk about that another day! Anywho… so I promised that I would still make the recipe and post the recipe on the blog this week 🙂
I have made Jalapeño Cheddar Cornbread before and it has become one of my absolute favorite things to make for BBQs, seafood spreads and of course alongside a big pot of comforting chili! You can grab the recipe for the skillet version of the cornbread at the link above, OR you can make my life hack version that is just as good but 10x easier below! You can make this chili in one big pot or a crock pot and let it simmer throughout the day to develop the flavor. We also like to freeze the chili in freezer bags and then pull out a bag for days we are just not into cooking and need something quick and easy to eat!
Let’s get into the recipe so that you guys can see just how easy dinner is about to be for you!
ONE POT TURKEY CHILI
- 1 tablespoon olive oil
- 1 lb ground turkey
- 1 small onion, finely chopped
- 1 red, yellow or green pepper, roughly chopped
- 3 cloves garlic, minced
- 2 teaspoons Worcestershire sauce
- 2 tbsp chili powder
- 1/2 tbsp smoked paprika
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp dried oregano
- 2 Bay leaves
- 1 (28 oz.) can diced tomatoes
- 1 (6 oz.) can tomato paste
- 1 (15.5 oz.) can red kidney beans
- 1 (15.5 oz.) can black beans beans
- 1 (4.5 oz.) can chopped chilies
- 1 can corn, optional
- Salt and pepper, to taste
- For toppings: shredded cheese, sour cream, jalapeño, spring onion, cilantro, tortilla chips
- Place oil in large pot over medium heat.
- Add in ground turkey, cooking until no longer pink.
- Add in onion, pepper and garlic and sauté for 5 minutes.
- Add in Worcestershire sauce and seasonings and stir together until well mixed.
- Next add in tomatoes, tomato paste, beans, chilis, corn and bay leaves and simmer until chili thickens and flavors come together; at least 30 minutes.
- Taste and adjust seasonings as necessary. Garnish with toppings of your choice!
JALAPEÑO CHEDDAR CORNBREAD MUFFINS
- 1 box cornbread mix of your choice (I love Trader Joe’s because it doesn’t have any pork byproduct like Jiffy!)
- 1/4 cup shredded cheddar cheese
- 2 jalapeños
- 1 tablespoon honey
- Preheat the oven to 350°F (or whatever time your cornbread box specifies)
- Line a muffin pan with paper liners or spray with non-stick cooking spray. (my preference is to use the non stick spray so that the muffins get those perfect crispy edges!)
- Slice open and devein one of the jalapeños using gloves or a paper towel so that you do not get spicy hands pulling out the seeds. Chop it finely and set aside. Chop the other jalapeño into thin rounds and set aside.
- In a large bowl, follow the directions on your cornbread box and add all ingredients to the bowl.
- Add in cheddar cheese and chopped deveined jalapeño pieces.
- Mix together until just combined.
- Fill muffin pan evenly with cornbread batter. About 3/4 or more full for each.
- Top each with a slice of jalapeño round.
- Bake for 18-20 minutes, or until a toothpick comes out clean and the edges are golden and crispy.
- Allow the muffins to cool for a few minutes in the pan. Remove, drizzle with honey and then serve warm!