2 Tbsp. extra virgin olive oil
½ large yellow onion, diced
2 large cloves garlic, minced
1.5 lb. ground turkey
10 roma tomatoes, diced
2 tsp. chili powder
½ tsp. red pepper flakes
½ tsp. paprika
dash of hot sauce
1.5 cups corn kernels, drained
1.5 cups black beans, drained
3 green onions, chopped, for garnish
½ cup shredded cheddar cheese, for garnish
½ cup plain greek yogurt, for garnish
salt and pepper to taste
1 cup flour
1 cup cornmeal
2/3 cup sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 cup milk
1/3 cup vegetable oil
– In the slow cooker, turn on medium-high heat.
– Add 2 Tbs of olive oil, onion and garlic and sauté until onion is fragrant and has caramelized, about 2-4 minutes. Season with salt and pepper.
– Add ground turkey and break into small chunks as it cooks with a wooden spoon or a spatula. Cook, until turkey is cooked through. Takes about 7 minutes.
– Stir in diced tomatoes, chili powder, red pepper flakes, paprika, and hot sauce. If you’re sensitive to spicy foods, we recommend starting with half of the amount for each seasoning, then taste and add more if necessary.
– When Tomatoes have cooked for about 10 mins, Reduce heat to medium and bring to a simmer.
– Add corn and black beans to chili and stir to combine. (Make sure to wash the black beans before hand)
– Simmer chili for at least 30 minutes to an hour. Obviously if you’re leaving for work, put it on the lowest setting and when you get home you’ll be ready to eat.
– Taste and season chili to taste with salt and pepper.
– When ready to eat, Ladle chili into bowls and garnish with shredded cheddar cheese, a dollop of plain greek yogurt (or sour cream), and a sprinkle of chopped green onions.
– Preheat oven to 400 degrees F.
– Spray a 9-inch round cake pan with nonstick cooking spray.
– In a large bowl, mix together flour, cornmeal, sugar, salt and baking powder.
– Stir in egg, milk and vegetable oil until well combined.
– Pour batter into prepared pan and bake for 20-25 minutes, or until an inserted toothpick comes out clean.