Chili and cornbread go hand in hand with football. Check out these killer recipes that are sure to please any Super Bowl crowd.
We have been making this recipe for Turkey Chili with White Beans from Epicurious for years. The girls call it “Chocolate Chili” and they are always part of the Clean Plate Club when I make it. The chocolate elevates the flavor, complimented by cinnamon and chili powder. This chili comes together quickly, especially when you measure the spices into prep bowls. We decided to make it for the blizzard, but our local farm and grocery stores were out (turkey must be up there with bread and milk!). Luckily, ground beef was just as tasty. It’s a versatile recipe and a real crowd pleaser – especially for your gluten free and paleo friends.
When we went gluten free, I couldn’t believe that most cornbread recipes call for wheat flour. Shouldn’t cornbread be made of corn? It took a few recipe fails until I found this keeper. Toss your old cornbread recipes and replace them with Gluten Free on a Shoestring’s recipe for Old Fashioned Gluten Free Cornbread. It is super moist and reminiscent of what cornbread should taste like.
No matter who you’re cheering for this Super Bowl, you will cheer for this yummy combo. We will be rooting for the Pates (as Bean called the Patriots when she was three). GO PATES!
Here are my notes on the recipes:
Turkey Chili with White Beans
- Vegetable oil is not good for you. Try olive oil for this recipe.
- We absolutely love the flavor of the turkey in this chili. However, you can substitute beef or whatever ground meat you have on hand.
- Use raw cacao powder instead of unsweetened cocoa powder. Raw cacao is a good source of fiber and contains minerals like potassium, iron, and calcium.
- Chopped tomatoes are easier than whole.
- Add one yellow or orange pepper after you sauté the onions.
- Chili freezes great. Use a Pyrex glass storage container for the family, or mason jars for individual portions. Please no plastic!
- For this paleo and gluten free chili recipe, go to Epicurious.
Old Fashioned Gluten Free Cornbread
- Local raw honey makes a difference in taste and flavor for this recipe.
- I use Stonyfield whole milk plain yogurt and Kerrygold butter.
- Definitely use organic cornmeal because most corn is genetically modified (GMO). I like Arrowhead Mills.
- Crisp up leftover cornbread with some butter in a pan. Serve with eggs, veggies, and meats for breakfast.
- It’s gluten free, vegetarian, and has no refined sugar.
- For the cornbread recipe, go to Gluten Free on a Shoestring.
*Translation :: Eat it all!
When I studied abroad in Madrid during college, my Señora Encarna would say, “Cómelo todo!” when she brought dinner to the table. I sometimes say it to my monkeys at dinnertime with a smile, remembering that incredible experience. You can expect to see “Cómelo todo!” at the end of my recipe posts as a tribute to the lovely lady who made sure I was well fed all those years ago in Spain.