Winter recipe for one-pot turkey chili and smoked cheddar corn muffins
With the temperature slowly inching towards zero degrees and the days slowly creeping toward Christmas, our bodies are starting to crave heartier, meatier dishes.
Warm your bellies up with some piping hot chili and a side of mouth-watering smoked cheddar and jalapeno corn muffins with this recipe from Chef Ben Kiely at the Arts Institute. Chef Kiely promises minimal clean up and maximum goodness in this dish, so fearlessly dive into this hearty (and impressive) dish.
For a little extra something, Chef Kiely suggests adding some diced chorizo to the corn muffins.
One-pot turkey chili
1 1/2 teaspoons olive oil
1 pound ground turkey
1 onion, chopped
2 cups chicken stock
1 (28 ounce) can canned crushed tomatoes
1 (16 ounce) can canned kidney beans
1 tablespoon garlic, minced
2 tablespoons chili powder
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Heat the oil in a large pot over medium heat (a Dutch oven is best). Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender (5-6 minutes).
Pour stock into the pot. Mix in tomatoes, kidney beans, and garlic.
Season with chili powder, paprika, oregano, cayenne pepper, cumin, salt and pepper. Bring to a boil.
Reduce heat to low, cover, and simmer 30-40 minutes stirring occasionally. Serve family style in a large bowl with some cilantro leaves and sour cream if you wish.
Smoked cheddar and jalapeno corn muffins
1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoons baking powder
1 teaspoon salt
1/4 cup sugar
2 eggs (free range if possible)
1/2 cup butter, melted
¼ cup smoked cheddar cheese, grated
½ cup diced red and green pepper
1 jalapeno chopped finely (seeds removed)
2 tablespoons grated parmesan cheese
Preheat oven to 375 F. Take a large mixing bowl and sift all the dry ingredients together, then set aside.
Take a separate bowl and beat the eggs, milk and butter together and set aside.
With the dry ingredients make a well in the centre and add the pepper, jalapeno, grated cheddar and pour in the wet ingredients (eggs, milk and butter).
Mix only until a dough forms and pour into a muffin pan filling ¾ of the way up, now sprinkle the grated parmesan over the top of the muffins.
Bake in preheated oven for 30 to 35 minutes. The muffin tops should be nice and golden brown. Serve warm on the side of the turkey chili.