Turkey Chili with corn bread

The weather is perfect for a nice warm bowl of chili.

Here's how I make my chili:

Heat 1 tbs. oil in a deep nonstick pot. Add in 1 finely diced onion and saute for 3-4 minutes or until onions begin to color. Add in 2 cubes frozen cilantro and stir until thawed and incorporated. Add in 1 C. diced mushrooms ( I like to dice everything so it's harder for the kids pick out what they don't like!) Stir to incorporate and saute for another minute. Add in 1 lb. of ground lean turkey meat. 1 tbs. cumin, 1 tbs. chili powder, a good pinch of kosher salt and a few grinds of black pepper.

Saute turkey until cooked through, about 7-8 minutes. While the turkey cooks, rinse 3 cans of kidney beans. Once the turkey is cooked through, add the kidney beans and a 28 oz. can of diced tomatoes. Bring to a medium boil, then lower to a simmer. Let cook for at least 30 minutes. Add in 1 c. of frozen corn kernels.

You can serve chili in a bowl over some pasta, brown rice or with a little corn bread.

I use a boxed corn bread, and add 1 C. or frozen roasted corn, a handful of shredded cheese and 1 diced jalapeno. Another great trick to spruce up corn bread is to sprinkle the top with chili powder and demerra sugar (this is larger crystals of sugar). It gives it a great color and a nice crunch.

Our kids LOVE chili and so do we. I add lots of hot sauce to mine and a handful of cilantro leaves to the top.