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Hearty Chili

It’s a perfect time for some chili with the beautiful fall weather surrounding us!

Hearty Chili 

Ingredients

  • 1 pound ground turkey
  • 2 tbsp. coconut oil
  • 1 onion, chopped
  • 6 garlic cloves, chopped
  • 1 tbsp. ground cumin
  • 1 tbsp. dried oregano
  • 1 tsp. cayenne pepper powder
  • 1 tsp. crushed red pepper flakes
  • 1 cup organic vegetable broth (can add more if you prefer a thinner chili)
  • 1 cup cooked red kidney beans
  • 1 can black beans, drained
  • 1 can pinto beans, drained
  • 2 cups crushed tomatoes
  • 2 bell peppers, chopped
  • 2 small jalapeño peppers, seeded and chopped
  • 1/2 cup zucchini, cut into chunks
  • Salt and pepper to taste

Directions

  1. In a medium to large soup pot, add the ground turkey, 1 tablespoon coconut oil, half of the chopped onion, half of the chopped garlic, ground cumin, dried oregano, cayenne pepper powder and crushed red pepper flakes.
  2. Cook over medium-high heat, stirring, until turkey is browned, about 8-10 minutes.
  3. Slowly stir in the vegetable broth, crushed tomatoes and beans.
  4. Stir and reduce heat to medium-low.While above ingredients are cooking, melt 1 tablespoon coconut oil in a large skillet and add the rest of the chopped onion, garlic, bell pepper, jalapeño pepper and zucchini.
  5. Cook over medium-low heat for about 10 minutes or until onions are transparent. Add to the large pot and simmer for about 15 minutes. Serve with corn bread (recipe below).

Whole-Grain Corn Bread

Ingredients

  • 1 1/4 cups yellow cornmeal, preferably whole-grain
  • 3/4 cup white whole-wheat flour (can substitute all purpose flour)
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 can cream style corn
  • 1 large egg
  • 1/2 cup low-fat milk
  • 3 tbsp. canola oil
  • 3 tbsp. honey or sugar

Directions

  1. Preheat the oven to 350 degrees F. Coat an 8-inch-square baking pan with cooking spray.
  2. Whisk cornmeal, flour, baking powder and salt in a large bowl.
  3. Pulse corn and egg in a food processor or blender until almost smooth.
  4. Add milk, oil and honey (or sugar); pulse until combined.
  5. Add the liquid ingredients to the dry ingredients and stir until just combined.
  6. Scrape the batter into the prepared pan, spreading evenly.
  7. Bake the cornbread until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pan for at least 10 minutes. Serve warm or at room temperature.

Location

Stucky's
Stucky's Bar & Grille, North Johnsburg Road, Johnsburg, IL, United States

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