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lean turkey pumpkin black bean chili + sweet golden conebread

conebread. today is spell-it-like-you-say-it-day.

madewithover (6)

aaaah yeeeeez…. it’s finally chili and cornbread weather in Houston!

if you’re like me, then you prolly already have multiple cans of pure pumpkin in your pantry in prep for next month. whoa.  way too many p’s in one sentence.  pop one of those babies open and make this chili while we count down the days until TG.

lean turkey pumpkin black bean chili (adapted from here)

the stuff:

  • 1 lb lean ground turkey
  • 1 red bell pepper
  • 1 small yellow onion
  • 2 cloves garlic
  • 2 tbsp cilantro, chopped
  • 1 can Low Sodium Black Beans
  • 4 tbsp Liquid Aminos
  • 1 can Libby’s pure pumpkin
  • 1 can Fire Roasted Diced Tomatoes
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 cup sweet corn
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp pepper
  •  1 tsp sriracha chili sauce
  • 1 cup low sodium chicken broth
  • 1/2 cup baby portabella mushrooms, chopped

do this:

  1. spray your large pan with no-stick cooking spray and set it to medium – high heat.
  2. add onion, bell pepper, & garlic, 1 tbsp of the cilantro, and cook while stirring frequently until translucent; about 4-5 minutes.
  3. add ground turkey (or chicken, or beef) and cook until browned.
  4. add tomatoes, pumpkin, mushrooms, chicken broth, sweet corn, sriracha, chili powder, cumin, garlic & onion powder, liquid aminos, rest of the cilantro and pepper and bring to a boil.
  5. reduce heat to medium low and add beans.
  6. cover and simmer, stirring occasionally, for 30 more minutes so those flavors can work their magic.

madewithover (8)

 my recipe made 8 cups with a little extra left over.  so for 1 heaping cup of chili:
Screen Shot 2013-10-08 at 5.51.13 PM

and because you can’t eat one without the other,

20131008_144215_1

sweet golden cornbread: (adapted from here)

  • 1/2 cup Bob’s Red Mill Gluten-Free Stone Ground Yellow Corn Meal
  • 1/2 cup Bob’s Red Mill 100& Stone Ground Whole Wheat Pastry Flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp Stevia for baking
  • 2 egg whites
  • 1/2 cup unsweetened almond milk
  • 2 tbsp Earth Balance Whipped Organic Buttery Spread, slightly melted
  • 2 tbsp coconut oil, melted
  • 1/4 – 1/2 cup fresh or frozen sweet corn

do this:

  1. preheat oven to  425°
  2. sift together dry ingredients into a bowl.
  3. add egg, milk, butter, corn, and oil.
  4. beat until smooth; do not overbeat.
  5. spray your pan with no-stick cooking spray (or add some melted buttery spread to the bottom of the pan and pour your batter into it for those buttery, crackalicious, crispy edges!!! thanks mom 🙂
  6. bake for 20-23 minutes.

madewithover (7)

i put my batter in a 9 in round pan and cut it into 8 slices.  stats for 1 slice:

Screen Shot 2013-10-08 at 5.51.17 PM

uuuugggghhh, is it November yet!?!?!? all i wanted to do was clock in and teach my class this morning 😯

spider

Halloween has just never been my thing.  this is a picture, AND the thing is fake, and it’s still giving me chills.  blood, gore, guts, horror movies – no thank you!

Q: what is your least favorite holiday?

le

7 replies »

  1. Leah I made this chili and cornbread twice! My brother loved it I didn’t have aminos so I subbed with salt and I used raw pumpkin chopped it removed seed and water and cooked it down and and some cayenne pepper for some kick! So easy mos def a staple. Making the banana peanut butter chocolate chunk muffins for Halloween work brunch so excited!

    Like

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it’s le

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