Turkey Chili with Cornbread

Turkey Chili With Cornbread

Last night my girlfriend called me up to see if I wanted to spend the early evening at our swim club with all of our kids and have dinner there as well. It sounded like the perfect ending to a busy day… get the kids in the pool, eat something simple and not have to clean my kitchen afterwards. And it was great to sit and have a conversation with my friend while the kids were busy laughing and splashing in the pool. My friend had purchased an amazing array of cold cuts and breads for dinner and as my children munched their way through salami, pastrami and turkey sandwiches I realized something…

My go-to meal for my family needs to have a few key ingredients in order for it to become a favorite among 5 people who all have different ideas as to what dinner should be like. My husband needs fresh bread at every meal, either before or with it, depending on what’s on the menu. My oldest son must have some sort of protein, the other one prefers vegetables and my daughter loves beans. This leaves me with my obsession for hot food. I have this odd notion that dinner needs to be a warm meal, or at least it needs to have a warm component to it. A cold salad is not dinner, but a salad with warm chicken or mushrooms qualifies as dinner for me, as does lettuce wraps and warm sushi rolls.

As I was trying to wrap my head around all the “needs” that would make everyone happy eating the same dinner dish I decided to revert to the ever yummy chili and cornbread.

This chili can be prepared with any protein of your choice, and I had actually planned on using chicken until I saw the beautiful turkey cutlets at my local grocer and just had to buy them. The Aroma rice cooker will make this meal a snap once again since I can cook my cornbread in the steam tray while my chili cooks underneath!

For the chili:
1 lb of turkey, chopped into bite size pieces
15 oz can of black beans, rinsed
15 oz can of red kidney beans, rinsed
15 oz can of chili beans
2 cups BBQ sauce of your choice

Optional toppings:
chopped green onions, chopped
shredded cabbage and carrots
sour cream
shredded cheese
any of your family’s favorites

For the corn bread:
Your favorite box batter mixed according to package directions

To make the chili: Choose the Sauté-Then-Simmer function on the rice cooker and brown your turkey. Add beans and BBQ sauce and 1 cup of water. Stir to mix.

To make the cornbread: Line your steam tray with aluminum foil and spray with a light coating of nonstick cooking spray. Pour mixed batter into the foil-lined steam tray of your cooker and set it on top of the chili.

Close the lid and set on Steam function for 30 minutes. My cornbread mix only needed 30 minutes to bake, but please check your package directions and follow the cooking times. If your corn bread needs more time, simply restart the steam function for a few additional minutes. Most corn breads only need 30-35 minutes to cook, and you can test it by inserting a tooth pick in the center.  If the tooth pick comes out clean your bread is done.

You should now have nice warm chili with delicious fluffy cornbread ready to serve.

Finally, don’t forget to add your favorite toppings to the chili and enjoy!

Over to You
What’s your version of turkey chili? Share and inspire us!

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