Three Bean Chili and Sour Cream Corn Bread

2015-10-27 17.08.34- CHILI INTRO

Hi everyone,

 In my Halloween post, I mentioned that my traditional menu for the adults was my Three Bean Chili with Sour Cream Cornbread. I received a few emails asking me for the recipe so I am sharing it with you today. I use ground turkey for my chili but you can easily substitute ground beef…..

Remember to taste your food for seasonings as you go along and build your flavors…

Enjoy and Happy Halloween!

(Click photos to enlarge)

Turkey and Three Bean Chili

2015-10-27 17.08.10- CHILI WITH TOPPING

Ingredients:

1- 2 tbsp. olive olive

1 large onion- diced (1 cup)

4 garlic cloves – minced

2 bell peppers- diced (I use one green and one red just for color)

3 carrots- diced in coins

2 (1 lb.) pkgs. of ground turkey OR ground beef

2 tsp. ground cumin

2 tsp. chili powder

2 tsp. cayenne

2 tsp. garlic powder

1/2 tsp. oregano

salt & fresh ground pepper to taste

1 capful of hot sauce (Frank’s red hot or Revenge)

4 tsp. of green chiles (fire roasted in a can found in the Mexican food aisle- I use the entire 4 oz. can of MILD because I find if I don’t use them all at once, I just end up throwing them out.

2 cups of water

1 ( 28 oz.) can of crushed tomatoes

1 (15.5 oz) can black beans, drained and rinsed

1 (15.5 oz) can kidney beans, drained and rinsed

1 (15.5 oz) can pink beans (or pinto beans), drained and rinsed

½ cup green scallions plus additional for garnish

1 bag of shredded cheese (cheddar, jalapeno or Mexican blend) for garnish

Sour cream for garnish

Optional–Chipolte peppers in adobo sauce (also in a can in the Mexican food aisle). These are very spicy so be careful…I usually use 1 or 2 chopped up because I like heat in my chili. You can freeze the rest for another meal.

Optional – for some added spice, I use a squirt of sriracha sauce ( You can tell I like spicy)

Directions:

Heat the oil in a large pot or Dutch oven over moderate heat.

Add the onion, garlic, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes.

In the meantime, combine your spices, cumin, cayenne, chili powder, garlic powder, oregano, salt and pepper.

After the vegetables are soft, ADD the spice mixture and stir well to incorporate the spices and vegetables. Cook for 1 minute.

Add the ground turkey or beef, raise the heat to high and cook, breaking up the meat with a spoon into bite size pieces, until the meat is no longer pink.

Reduce the heat to medium-high and stir in the tomatoes, water, green chiles, hot sauce and scallions.

Add the chopped chipolte chiles in adobo sauce and sriracha, if using.

Cook partially covered, stirring from time to time for 30 minutes.

Remember, taste for seasonings!

Stir in the beans and continue cooking , partially covered, 20 minutes longer, stirring occasionally.

Season to taste with salt and fresh ground pepper before serving.

Garnish with shredded Hot Jalapeno, cheddar or Mexican cheese, dollop of sour cream and additional scallions.

Serve with Sour Cream Cornbread (recipe to follow)

Sour Cream Cornbread

2015-10-27 17.02.41- CORNBREAD

(To get the top crusty -I used a lot of butter on top of the cornbread before baking but that is not really part of the recipe- just a personal preference- Follow the recipe as written and your corn bread will be lighter in color.)

You will need an 8 X 8 square pan

(I prefer a glass pan, I think it cooks evenly in glass)

Preheat oven to 425 degrees

Ingredients:

1 cup all purpose flour

3/4 cup yellow cornmeal

1/4 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt 

1 cup full fat sour cream

1/4 cup whole milk

1 egg (beaten)

2 TBSP. melted butter

Additional butter and raw honey for garnish

Directions:

In a bowl mix all your dry ingredients – flour, cornmeal, sugar, baking powder, baking soda and salt. Stir to combine.

In a separate bowl mix all your wet ingredients – sour cream, milk, beaten egg and melted butter. Whisk until well combined

Add the dry ingredients to the wet ingredients and mix well. (Batter will be very sticky)

Pour the batter into a greased, 8 X 8 square pan. Bake at 425 degrees for 20 minutes or until a pick inserted in the center comes out clean

Cut into squares. Best served warm with extra butter or raw honey.

Enjoy!

Until my next post, make every day a celebration!

Diane

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