Homestyle Cookin’

I love winter foods. Stews, chilli, a  massive pot of spaghetti, soups… So this week is all about winter comfort foods.

Tonight I made chilli, which I’ve been making for years. Each time I make it something different happens, and I love that about cooking. Being able to bring seemingly random things from our cupboards together as a tasty meal is something I learned from watching my dad cook.

My dad loved to bake and cook and I loved to watch, learn, and help out. I still remember the first time he trusted me to make the spaghetti sauce and I forgot to sauté the peppers and onions first so they were a bit crunchy! Never made that mistake again!! 😉

So here’s tonight’s recipe…


Turkey Chilli w/ Cornbread Muffins

For the Chilli:

  • 250g Extra Lean Turkey Mince
  • 2 green peppers, chopped
  • 1 large white onion, chopped
  • 3 cloves garlic
  • 2 cartons Italian style chopped tomatoes w/ garlic
  • 1 can kidney beans in water
  • 1 carton black beans in water
  • 1 packet Schwartz chilli seasoning (sometimes I use this, sometimes I season it myself)

Add the tomatoes, kidney beans, black beans, and seasoning straight to the slow cooker on High.

Saute the chopped onion, garlic and pepper until the onions are soft and translucent, stirring occasionally. Add to the slow cooker and stir to mix.

Brown the turkey mince, you can add a bit more spice to it if you wish. I added paprika and chilli flakes. Thoroughly cook then add to the slow cooker.

Depending on how long you plan to cook the chilli you can either heat it on High for at least 45 minutes or on low all day. The longer the better to let the flavours combine.

For the cornbread, I used an easy recipe I found on I substituted the flour for Gluten Free flour and the yogurt for soy yogurt (I’m sensitive/intolerant to gluten, Hubby is allergic to milk so most of the time I make these subs).

I also only made enough for 4 servings, in muffin form. We found that they stuck to the muffin cases so you ended up scraping off the bottom. But overall they were nice!

This chilli came out very spicy, which was nice. I topped it with a bit of soured cream to cool it off a bit, but toppings are a personal preference, so feel free to use whatever you like, or nothing at all!

This recipe makes 4 hearty servings at 300 calories a serving. Very filling and healthy!