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Loaded Chili and cornbread
Ingredients
Chili
1
can garbanzo beans
1
can aduki beans
1
can kidney beans
1/2
diced white onion
1
zucchini diced
1
cup
butternut squash
1
cup
mushrooms
2
tsp
cumin
2
Tbsp
oregano
1/2
tsp
cinnamon
2
tsp
chili powder
2
tsp
minced garlic
1
chipotle pepper
dried or you could use 2 chipotle peppers in adobe sauce peppers 🌶 (don't want the extra spice leave out)
1
can fire roasted tomatoes
1
Tbsp
tomato paste
1
package Bonafide Provisions turkey bone broth + 2 cups water
Jalapeño cornbread
1
cup
organic unsweetened almond milk
1
Tbsp
apple cider vinegar
2
Tbsp
maple syrup
1/4
cup
unsweetened apple sauce
1/4
cup
melted coconut oil
3
pasture raised eggs
1
Tbsp
baking powder
1
tsp
baking soda
1
cup
fine ground cornmeal
Pinch
of sea salt
1/2
cup
coconut flour
1
cup
cheese
1
jalapeño diced
Instructions
Chili
Sauté onion with some olive oil and cook for 3-5 minutes.
Then add mushrooms, zucchini, and butternut squash and cook for 7 minutes.
Then add the seasoning, garlic, beans, and cook for a few minutes.
Then add in your broth, tomato paste, fire roasted tomatoes, bring to a boil and then cover and simmer for 30 minutes.
In separate pan cook ground turkey and add to chili mixture.
Jalapeño cornbread
Mix the wet ingredients and then add in dry and mix.
Fold in the cheese and jalapeño.
Add to a greased cast iron skillet and bake 350 for 25-30 minutes.