Friday, November 12, 2010
Slow-Cooker Sundays: Turkey Chili & Cornbread
So this is actually the first time I've ever made chili from scratch and it turned out pretty well! It had just the right amount of spice and flavor but it lacked body, if that makes any sense. I based my recipe off of the Cuisinart Slow-Cooker Cookbook, but made some changes based on the things we like and don't like. I keep reading that "real chili" doesn't have beans in it, but that's always been my favorite part! You can't have chili without cornbread and honey butter, so we took this recipe from Gluten Free Girl and altered it just a bit. Recipes are below...
4 tbsp extra virgin olive oil
1 1/4 lbs ground turkey thigh meat
3 large garlic cloves, peeled and finely chopped
1 1/4 medium sweet onions, chopped
1/6 cup chili powder
1/2 tbsp ground cumin
3/4 tsp ground allspice
3/4 tsp ground cinnamon
3/4 tsp ground coriander
3/4 tsp ground oregano
1/4 tsp ground ginger
1 28 oz can of diced tomatoes
1 15 oz can of kidney beans
1 green bell pepper, chopped into 1/2 inch squares
1/2 cup chicken broth
1/3 cup apple cider vinegar
1 bay leaf
1/2 tsp fresh ground sea salt
Heat 2 tbsp olive oil in a medium skillet on medium-high heat. Add the ground turkey and cook until browned.
Transfer turkey and any remaining liquid in pan to the slow-cooker pot.
Add and heat remaining 2 tbsp olive oil to the skillet on medium heat.
Add the garlic and onion to the skillet and cook until translucent and softened.
Add chili powder, cumin, allspice, cinnamon, coriander, oregano, and ginger to the skillet and heat on low heat until fragrant.
Transfer the onion mixture to the slow-cooker pot.
Add and stir in the diced tomatoes, green pepper, chicken broth, apple cider vinegar, bay leaf, and sea salt to the slow-cooker pot.
Cover and set the slow-cooker for 6 hours at low heat.
Gluten Free Cornbread
From Gluten Free Girl's Website - with my changes in Blue
1/4 cup sorghum flour
1/4 cup tapioca starch
1/4 cup potato starch
1/4 cup corn flour
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon xanthan gum
1/4 cup butter, melted
2 large eggs
1 cup coconut milk
1 cup yellow cornmeal
Preheat the oven to 425°.
Combine the flours by sifting them into a large bowl. Add the remaining dry ingredients and stir.
Combine the eggs, melted butter, and coconut milk in a small bowl. Make a well in the center of the dry ingredients and pour in the liquid. Stir with a rubber spatula until everything is combined.
Stir in the cornmeal, whisking fast, until it is just combined. Do not over stir.
Pour into a greased 9 by 9 by 2-inch pan. Slide it into the oven. Bake for 20 to 25 minutes, or until the sides of the cornbread are slightly shrinking from the pan and a toothpick comes out clean.