Friday, May 22, 2009

Smokin' Chili & Cornbread

I pretty much always gave some chili in the freezer, so when I was thinking of taking some out for dinner. Much to my surprise, there wasn't any, so I decided to whip up another creation. I love spicy chili, but I wanted something a little different from my norm. This smoky chili is the perfect alternative for those who don't like it spicy.

It looks like a long ingredient list, but it's very simple, and once everything is in the pot, the stove does all the work for you. I served this with corn muffins, and it was also great on top of baked potatoes.

Smoky Lime Turkey Chili

1/2 tbsp vegetable oil
1.3 lb ground turkey
1 Vidalia onion, chopped
4 cloves garlic, minced
1 stalk celery, finely chopped
1 cup of red bell pepper, chopped
1 bottle of Corona
1/2 tsp liquid smoke
1 15 oz can stewed Mexican tomatoes, coarsely diced
28 ox can crushed tomatoes
8 oz tomato sauce
1/2 tsp each of freshly ground pepper and salt
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can dark red kidney beans, rinsed and drained
3 chipotle chile peppers with a little of adobo sauce, seeded and finely chopped
1.5 tbsp lime juice
1.5 tbsp Mexican chili powder
1.5 tsp cumin
1/2 tsp smoked paprika
1/4 tsp dried oregano
1/2 cup freshly chopped cilantro

Heat oil in a large pot. Add turkey, break up, and cook for a couple of minutes. Add the nest 4 ingredients and saute until meat is browned and veggies are softened. Drain if necessary.

Return mixture to pot, add beer, liquid smoke and chipotle peppers, stir. Add all tomatoes and seasonings, stir to combine. Once bubbly, reduce heat to low, cover, and simmer.

I let my chili simmer on low for about 3 hours. I added the beans with about 1.5 hours left of cooking time. If cooking for less time, just add them when you add the seasonings.

I served my chili with crushed tortilla chips (Tostitos Hint of Lime), fat free sour cream, 2% shredded mexican cheese and more freshly chopped cilantro.

Cheesy Jalapeno Lime Corn Muffins

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Servings: 12


1 cup cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup canola oil
1 cup milk
I added 1 cup finely shredded 2% Mexican cheese, juice from 1/4 lime, 1 tbsp lime zest and 1 finely chopped jalapeno pepper


1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.

2. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.

3. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.


h2babe said...

This looks so delicious!!! I also use a lot of ground turkey in substitution of ground beef. Thanks for the comment on my blog!

Anonymous said...

This looks great, I love your additions to the cornbread!

camelia said...


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