Autumnal

SOUP: Easy Turkey Chili and Pumpkin Cornbread

FALL SOUP: Easy Turkey Chili and Pumpkin Cornbread

The temperatures are coming down and the leaves are turning colors here in New Jersey. For me that means, it is time to clean out the garden plot, time to start wearing fall colors and time to drink pumpkin spice lattes! All exciting things. I am especially excited that it is finally leather jacket weather! When I got my first job out of college as a PR assistant in Hollywood, I used my very first paycheck to buy a moto style leather jacket from Madewell. It has silky smooth leather and I have worked it in perfectly over the years. I LOVE wearing it! It is definitely one of my favorite items of clothing.

As fall begins, it means it is time for playoff baseball and the beginnings of football. E is obsessed with both sports and as a result I have come up with several great game day eats! Last night E was watching the AL East Wild Card game so I decided to cook up some of my easy turkey chili. No Crockpot required! As a side, I threw together some Trader Joe’s Pumpkin Cornbread, substituting coconut milk for the milk.  The chili was hearty and the cornbread added a nice sweetness. It also sopped up all of the extra juices. So freakin’ good!

Ingredients:

Empire Kosher Ground Turkey, 1 package

Trader Joe’s Organic and Fire Roasted Diced Tomatoes and Green Chilies, 1 can

Crushed Tomatoes, 1 cup

Tomato Paste, 3 teaspoons

Corn, 1/2 cup

Black Beans, 1/2 cup, drained

Red Bell Pepper, chopped

Onion, 1, chopped

Garlic, 1 clove, chopped

Extra Virgin Olive Oil, 2 tablespoons

Paprika, to season the turkey before cooking

Garlic Powder, to season the turkey before cooking

Chili Powder, to taste

Sea Salt, to taste and to season the turkey before cooking

Fresh Ground Pepper, to taste and to season the turkey before cooking

Directions:

  1. Heat the olive oil in a Le Creuset Dutch Oven over medium heat. Add the onion and garlic, and cook, stirring, until slightly soft.
  2. Add the turkey and cook, crumbling with the back of a wooden spoon, until no trace of pink remains.
  3. Add the tomatoes, chilies and their juices, black beans, bell pepper, corn, tomato paste, crushed tomatoes, ½ cup water, chili powder, and salt. Bring this mixture to a boil.
  4. Reduce the heat and simmer until slightly thickened, about 20 minutes.
  5. Divide among bowls and top with the pumpkin cornbread.

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