Crock Pot Turkey Chili with Sweet Potato Cornbread
My roommates and I went apple picking yesterday, and this chili and cornbread was the perfect end to a fun fall day.
I love the smell of warm chili slowly cooking in the crock pot all day, and there is nothing better than the smell of fresh cornbread baking in the oven.
Substituting ground beef with ground turkey saves a lot of calories and fat grams, without skimping on flavor. I actually prefer the ground turkey to beef. Also, adding mashed sweet potato to the cornbread adds so much moisture, sweetness and vitamins! It's my favorite cornbread recipe.
The next time you have a fun fall activity day out, plan on turning on your crock pot with this chili in it and come home to a prepared and delicious dinner.
The cornbread only takes about 30 minutes in total to make, so it is almost as easy as the chili to prepare. Bake it right before the chili is done and you have a great and easy fall dinner!
Crock Pot Turkey Chili:
(recipe slightly adapted from: http://www.justputzing.com)
1 lb ground turkey
1 red bell pepper, diced
1/2 onion, diced
2 cans fire roasted diced tomatoes
1 15-oz can tomato sauce
1 1/2 tablespoons cayenne pepper
2 tablespoons chili powder
1 can pinto beans, rinsed
- Spray a large skillet with non-stick cooking spray and saute the onions until soft. Add in the ground turkey, break into small pieces, and cook until almost cooked through.
- Transfer the turkey and onions to the slow cooker.
- Add the diced tomatoes and tomato sauce.
- Add the diced peppers, chili powder, cayenne and stir.
- Season with salt and pepper.
- Set the slow cooker to high and cook for 4 hours.
- After 4 hours, stir the chili and add the rinsed pinto beans. Cook for another hour.
- Serve with some cheddar cheese and sweet potato cornbread (recipe below).
Sweet Potato Cornbread:
(original recipe from: http://greenseggsandhamstrings.wordpress.com)
1 cup cornmeal
1/2 cup white whole wheat flour
1 tablespoon brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 sweet potato
2 tablespoons butter, melted
1/4 cup almond milk
- Preheat the oven to 350°.
- Grease a loaf tin with coconut oil non-stick spray.
- Combine the dry ingredients in a large bowl and set aside.
- Poke little holes in the sweet potato with a fork and place in the microwave. Cook in the microwave until tender. Cut the sweet potato open and scoop the flesh out of the skin. Mash the flesh in a small bowl.
- To the sweet potato add the milk, egg and melted butter. Stir to combine.
- Stir in the wet ingredients into the dry until incorporated.
- Transfer to the loaf pan and bake for 20-25 minutes, until golden brown.