Halloween always means it is time to make chili and cornbread! Here is the recipe I’ve been diggin this year!
Three Been Crockpot Chili
Ingredients:
2 lbs ground turkey or ground beef
1 (28oz) can crushed tomatoes
1 (15oz) can tomato sauce
1 (15oz) can kidney beans, drained and rinsed
1 (15oz) can pinto beans, drained and rinsed
1 (15oz) can black beans, drained and rinsed
1/2 red onion, chopped
2 TBSP red wine vinegar
2-3 cloves garlic, minced
2 TBSP chili powder
2 tsp cumin
1 TBSP oregano
1 tsp basil
2 tsp parsley
1 tsp black pepper
1/2 tsp salt
1/2 tsp chili flakes
1/2 cup shredded cheese
1 tsp ghee/avocado oil
1 1/2 -2 cups water
How to:
Cook ground turkey in a saucepan in 1 tsp ghee/avocado oil on the stove until slightly browned.
Place all ingredients up to cheese in the crockpot. If you need additional liquid, add 1 1/2- 2 cups water. Cook on low for 4-6 hours.
Top chili with shredded cheese and serve cornbread and a vegetable on the side
Cornbread Muffins
Ingredients
1 cup whole wheat flour
1/2 tsp salt
1 TBSP baking powder
1 cup cornmeal
1 egg
1 cup milk
1/4 cup butter
How to:
Preheat oven to 425 F. Sift flour, salt, and baking powder into a bowl of mixer.
Add cornmeal and mix.
Add egg, milk, butter and mix until combined (no more that 1 minutes)
Grease 9 muffin tin slots and fill each evenly with batter.
Bake for 15 minutes, or until browned and toothpick comes out clean when inserted in the middle.
Can also make cornbread squares by using a 8x8 pan and baking for 20-25 minutes.
Serve with honey butter
*Cornbread recipe from Bob's Red Mill cornmeal package.
