Easy Turkey Chili + My Favorite Corn Bread Recipe


Do you love chili season? Yes? Great! I have two recipes to share with you today: my favorite chili and cornbread recipe. The chili recipe I now consider my creation. I took a basic Whole Foods recipe and added a couple of twists and turns. The end result is a spicy, sweet and comforting chili that is easy to make and healthy for you! My cornbread recipe comes from The Silver Palate Cookbook. If you don’t own this cookbook run out and buy it now! This is a classic that should be part of any home cooks’ library. The cornbread is slightly sweet and has moist tender crumb. Also, it calls for bacon which you can omit if you choose. Either way you will have a crowd pleasing cornbread to enjoy.

Lets start with my chili recipe. Chili is so versatile. Really you can add anything to a basic chili recipe and it will probably taste good. My recipe includes corn, a red pepper, ground turkey, beer and beans, but I think the key to any good chili is good chili powder. I bought a small jar of homemade chili powder from Formaggio Kitchen in Boston’s South End. This chili powder is spicy and smoky. Without sounding too ridiculous now; it adds a nice depth of flavor. I’m not kidding. I can taste the smokiness and the spice is there, but it is not too overwhelming. Typically, I use McCormick’s chili powder with good results but this chili powder was something special. _KH5I add 3 tablespoons of chili powder because I like my chili with a little kick. If you prefer a less spice, only add 2 tablespoons of chili powder.

_KH19After I cook the onions and garlic and brown the meat; I add a jar of diced tomatoes, a bottle of beer and the spices. The corn, beans and red pepper go in last. Then it simmers for a half hour. I find it best to cook this chili a day ahead because the flavors really meld together. If you can’t wait, don’t worry, the chili will still taste fantastic!


While the chili simmers, I make my favorite cornbread. This time I made, cornbread muffins. The recipe will make 10 muffins or 1 9×9 pan of cornbread. Note: If you make the chili a day ahead, I would make the cornbread the same day you serve the chili. Cornbread tastes best the day it is made. If you need to make it in advance, reheat it cover in aluminum foil for 10 minutes at 350.




Once the chili is ready and the cornbread is cooling; it is time to chop up some toppings. I like avocado slices, green onion, thinly sliced radishes and cheddar cheese. A dollop of sour cream or Greek yogurt will also taste good._KH84Here I added green onions, grated cheddar cheese and thinly sliced radishes. I ran out of avocados. Next time! After all it is chili season, Bubba’s favorite food season which means lots of chili from now until spring! Enjoy this recipe with a cold beer on a cool fall day. Save the leftovers over for lunch or double the recipe and freeze for a quick and easy weeknight meal.

Kelly’s Turkey Chili

recipe adapted from Whole Foods Turkey Chili

serves 4-6 (4 with leftovers, 6 with none)


1 Tbsp. Extra Virgin Olive Oil

1 medium onion, finely chopped

3 garlic cloves, finely chopped

1 lb ground turkey (dark meat is best)

1 28 ounce can of diced tomatoes with juice

2 cups good beer ( I typically use a good IPA or Pale Ale)

2-3 Tbsp. chili powder (2 if you like it less spicy)

2 tsp ground cumin

just a pinch of red pepper flakes (omit if you don’t want some heat)

2 Tbsp. brown sugar

2 bay leaves

1 1/2 cups of cooked kidney beans, drained and rinsed

1 can of corn, drained or 2 ears of fresh corn, kernels removed

1 red pepper, chopped

Kosher Salt and fresh ground black pepper


In a heavy large pot, heat olive oil over medium heat. Add chopped onion and garlic. Add a bit of kosher salt and ground pepper and cook, stirring often until vegetables are soft but not brown, about 10 minutes. Add ground turkey and brown it, breaking it apart with the back of spoon as it cooks.

Add tomatoes, beer, chili powder, cumin, brown sugar, bay leaves and a pinch of red pepper flakes. Stir to combine and simmer over low heat for 30 minutes.

Add beans, corn, chopped red pepper and simmer for 15 minutes longer to blend flavors. Season to taste with salt and ground black pepper. Remove bay leaves and serve immediately with desired toppings and cornbread or your favorite crusty bread. I suggest making it a day ahead to let the flavors blend together. This chili freezes well so make a double batch and freeze the leftovers! Enjoy!

My Favorite Cornbread

Recipe from Silver Palate Cookbook Crackling Cornbread

Makes 9 squares or 10 muffins


1 cups stone ground cornmeal

1 cup unbleached all-purpose flour

1/3 cup sugar

21/2 tsp baking powder

1/4 tsp kosher salt

1 cup buttermilk

6 tbsp. of unsalted butter, melted

1 egg, gently beaten

Optional: 1 cup diced, cooked bacon


Pre-heat your oven to 400. Line a 12 cup muffin pan with liners or grease with butter a 9×9 square baking pan.

Stir together, cornmeal, flour, sugar, baking powder and salt. Then gently stir in buttermilk, melted butter and slightly beaten egg. Add bacon at this time if you are using it.

Pour batter into muffin cups or 9×9 pan. Place on middle rack in oven and bake for about 20 minutes if making muffins or 25 minutes if making bread. Cornbread is done when a toothpick inserted in the center is clean and the edges are a light golden brown. Cool bread in pan on wire rack or cool muffins in pan for 5 minutes on wire rack and then turn out on wire rack to cool completely. Serve warm with lots of butter!

A Dose of Fall Comfort Food: Butternut Squash + Apple Soup plus 5 Must Try Fall Desserts


Last week I was sick. I felt awful, really awful. Luckily, Bubba was able to work from home for a day to help deal with the kids. It was the first time in I don’t know how long I had an actual sick day. I napped, I didn’t make any meals or clean any dishes, Bubba did the laundry and took the kids to the park and I watched an episode of Barefoot Contessa. Yes, an entire episode not recorded, in the middle of the day! That never happens.

After my fever broke I felt better, but I needed something comforting to eat. A couple of days before I got sick, we went apple picking. So on my counter I had a bunch of apples and a butternut squash from our CSA staring at me. “Make something with me!” they seemed to scream. Ok fine, but what? My mind felt hazy and my body still ached a bit. I grabbed my new favorite cookbook, Dinner: A Love Story by Jenny Rosenstrach, and looked up butternut squash. This was not the time for creativity, I just needed a good recipe for something soothing. (All of her recipes are good. If you are looking to buy a new cookbook, buy her book. You’ll love it!) I found Butternut Squash and Apple Soup. Perfect, just what my body needs now.

The soup has a bit of spice to it which I love. The apples add a subtle sweetness which works well with the butternut squash, and a pinch of cayenne gives a little heat. The combination of the apples, squash and thyme simmering together made our house smell like fall. I served the soup with crusty bread and chopped chives sprinkled on top. G tried the soup and wasn’t impressed. C refused to try the soup but she did dip a piece of bread in it and said it tasted “ok.” I’ll keep working on her and G. Bubba loved the soup. At least one other person in our family loved the soup.


The apples are a mix of Macintosh and Honey Crisp. Honey Crisp is my favorite.

_KH10032One two-pound butternut squash, two apples, two small onions or one medium and a sprig of thyme are the main ingredients.

_KH10036Peel the squash. I love the golden orange color on the inside.


Scrape out the seeds and chop into 1 inch cubes.


Bring the apples, onions, squash, broth and seasonings to a boil and then allow to simmer for about a half hour. Check every ten minutes while simmering and add more broth if necessary.

_KH10061Serve with crusty bread and top with chopped chives, walnuts and crème fraiche. Use all toppings or just one! Take a big bite and feel better.

Butternut Squash + Apple Soup

Recipe from Dinner: A Love Story

Serves 4


2 small or 1 medium onion

A large glug of olive oil

Leaves from one sprig of fresh thyme

1 Tbsp. curry powder (optional but I used it)

1/8 tsp. cayenne

1 2 lb butternut squash, peeled, cut in half, seeded and cut into 1 inch cubes

2 apples peeled, cored and cut into any size chunks (Macintosh or Fuji work well here. I used Macs. Do not use Red Delicious.)

31/2 cups or more of chicken broth. (If you are not using homemade chicken broth, buy low sodium so you can add the amount of salt you want. Store bought chicken broth tends to be too salty for me.)

Kosher salt and pepper to taste

Toppings: chopped chives, chopped walnuts or sour cream. Try crème fraiche instead of sour cream for a topping even creamier.


Brown the onion in a large dutch oven or stock pot for about 3 minutes. Add salt, pepper, thyme, curry powder and cayenne and stir. Add squash and apples and chicken broth. Be sure the broth covers the ingredients by about 1/2 inch.

Bring to a boil and then simmer uncovered for about 30 minutes. Check the soup every 10 minutes and make sure it stays at the same level. If it doesn’t, add more broth. After 30 minutes, check to see if the squash is tender. Continue to cook until tender if it is not. Remove soup from the heat and puree it using a blender or immersion blender. If you using a traditional blender be sure to puree the soup in batches and keep the lid slightly open so it doesn’t explode. Serve hot with as many suggested toppings as desired. Enjoy!

5 Must Try Fall Desserts

I love to bake. When the seasons change I get excited to try new recipes. I plan on trying the recipes list below and I’ll let you know how they turn out.

I spotted these pumpkin bars on Two Peas and Their Pod and I must try them very soon.

Caramel apples are a must eat in the fall but what about adding bacon to them? Check out the recipe here.

I love cupcakes. This cupcake will satisfy your need for anything pumpkin.

Apple pie with caramel? Yes! Get the recipe here.

A fall dessert that won’t pack on the pounds? It exists here.