Clean eating | Dairy-free | Soy-free | Nut-free | Gluten-free option
You guys. This chili. It is so easy, so flavorful, and all of my girls love it! I have to compete for leftovers with my 2-year-old, so you know that’s good!
And the cornbread? We are lovers of sweet, buttery, dessert-y, there’s-nothing-good-for-you-about-this cornbread; slathered in honey, these 100% clean muffins really do check the boxes for us! I first made them when I was still eating dairy-free and they work great that way. These muffins are absolute heaven.
Florida “fall” is finally starting to peek out its head a little around here; I got to wear jeans 2 days this week! So of course I’m pulling out all the cool-weather comfort food. And this meal is comforting without the post-comfort-food bloat and blech that I so often feel. I was sick all week, and the two dinners I needed were this (albeit with storebought tortilla chips instead of the cornbread) and my Chicken and Dumpling Soup. If I can make these while half-dying of plague, you know they’re weeknight easy!
Clean Turkey Chili
Original recipe here
- 2 tsp olive oil
- 1 medium yellow onion, chopped
- 1 medium red bell pepper, chopped
- 3-4 garlic cloves, finely chopped
- 1 to 1.5 lbs lean ground turkey (I often split half turkey, half lean ground beef because we don’t eat much red meat and we can always use the iron)
- up to 4 Tbsp chili powder
- 2 tsp cumin
- 1 tsp oregano
- 1/4 tsp cayenne pepper
- 1/2 tsp salt (plus more to taste)
- 1, 28-oz can diced tomatoes, undrained
- 1 1/4 cups low-sodium chicken broth
- 2, 15-oz cans dark red kidney beans (I always choose low sodium)
- 1 cup frozen corn
- Heat oil in a large pot on medium-high heat. Add onion and red pepper and saute a few minutes, stirring frequently, until softened. Add garlic and saute and stir another couple minutes until fragrant.
- Push the veggies to the edges of the pan and add the meat to the middle, breaking it up to cook until no longer pink. Gradually mix it into the veggies.
- Stir in the spices and salt and cook 20 seconds to toast the spices.
- Stir in the remaining ingredients, bring to a boil, then reduce heat and simmer 30-45 minutes or until thickened and flavors come together. Taste to adjust salt and seasonings as necessary.
- Top with toppings like shredded cheese, sour cream, avocado, tortilla chips, etc. and serve with cornbread! This chili tastes even better the second day!
Clean Cornbread Muffins – usually makes 12-13 muffins
Original recipe here
- 1 1/8 (1 cup plus 2 Tbsp) cup whole-wheat pastry flour (for gluten-free, use a hearty gluten-free flour of choice)
- 7/8 cup (3/4 cup plus 2 Tbsp) cornmeal
- 1 1/2 Tbsp baking powder
- 3/4 tsp (plus a pinch, optional) salt*
- 1 1/3 cups milk*
- 6 Tbsp unsalted butter, melted and slightly cooled*
- 2 eggs, beaten
- 1/4 cup honey
*Dairy-free: 1/2 tsp salt, 1 1/3 cups unsweetened almond milk, 6 Tbsp soy-free buttery stick like Earth Balance Brand, melted (it’s usually salted, which is why we decrease the added salt in the recipe)
- Preheat oven to 350 degrees and spray wells of a muffin tin with soy-free cooking spray.
- Combine dry ingredients in a medium bowl. Add liquid ingredients and stir until just combined; do not overmix.
- Ladle 1/4 cupfuls into each well of the muffin tin. Bake 15-20 minutes, until a toothpick inserted in the center comes out clean. If you want them a little more golden on top, place them under the broiler for a minute to brown slightly.
- Let cool in pan before carefully removing. Serve dripping with honey!