Game Day Chili and Skillet Cornbread
A friend and customer at our Westlake Village store always made chili con carne for her Super Bowl parties. It was a popular dish, but she wanted to make the chili a little healthier for her guests — so she gave her recipe to Jessica, our Registered Dietitian.
Jessica got to work, trading ground turkey breast and crumbled tofu for the carne, ditching the cheddar cheese, and adding a bunch of anti-inflammatory veggies. The result? A scrumptious chili with less salt, fat, and calories — and a healthier game day tradition.
We garnish our chili with a classic skillet cornbread recipe from Bob’s Red Mill. You’ll find the bread is so dense and moist, you won’t need to put butter on it. Plus, it makes a wonderful sop for the chili!
Game Day Chili
2 Tbsp Napa Valley Naturals organic olive oil
3 small Melissa's organic onions, chopped
1 medium green bell pepper, cored, seeded and chopped
3 cloves Melissa's organic garlic, minced
2 medium carrots, peeled and diced
¾ pound Gelson's ground turkey breast
8 ounces Nasoya organic firm tofu, drained and crumbled
1 zucchini, diced
1 yellow crookneck squash, diced
1 green jalapeño chile, seeded and minced
2 Tbsp chili powder
1 tsp dried oregano
1 tsp ground cumin
2 28-oz cans Muir Glen organic whole peeled tomatoes
1 cup Health Valley beef broth
1 16-oz can S&W reduced sodium kidney beans, rinsed and drained
¼ tsp salt
- Heat oil in large pot over medium heat. Add onion, green pepper, and garlic. Sauté 4 minutes or until onion is soft.
- Add carrots and cook 2 minutes.
- Add the turkey and tofu, break up with a wooden spoon and brown.
- Add zucchini, crookneck squash, jalapeño, chili powder, oregano, and cumin; sauté 1 minute.
- Add the beef broth and tomatoes, breaking up tomatoes with a wooden spoon. Bring to a boil. Lower heat; simmer, partially covered for 25 minutes.
- Stir in the kidney beans. Simmer uncovered, stirring, until the sauce is reduced and thickened to the right consistency, 20 – 60 minutes. Season with salt to taste.
1 cup Bob’s Red Mill organic medium grind cornmeal
1 ⅓ cups buttermilk
1 cup Bob’s Red Mill unbleached, white all-purpose flour
¼ cup Bob’s Red Mill cane sugar
2 tsp Bob’s Red Mill baking powder
½ tsp Bob’s Red Mill baking soda
½ tsp salt
¼ cup melted butter cooled
- Combine medium grind cornmeal and buttermilk in a large bowl and let sit for 10 minutes. Meanwhile, preheat oven to 375°. Spray an 8x8-inch baking pan and set aside.
- Mix together flour, sugar, baking powder, baking soda, and salt. Add to the cornmeal mixture along with the eggs and melted butter. Mix until thoroughly combined.
- Transfer to the prepared pan and bake until golden and a toothpick inserted in the center comes out clean, about 25 – 30 minutes. Let cool slightly before serving.
- For muffins: Line a standard 12-serving muffin tin or a large 6-serving muffin tin with paper liners, then spray with pan spray. Bake for 15 minutes for standard muffins or 20 minutes for large.
Cornbread recipe source: Bob’s Red Mill.