I’ve had the following two recipes in my rotation for quite some time. I love this combination for many reasons. One, the chili is a crock pot recipe. I love being able to throw everything into the magic pot and have dinner waiting for me when I get home. Two, they are both fairly healthy recipes. Great for when mommy is trying to watch her waistline. And three, well, chili and cornbread just go so well together!
Here’s the chili recipe first. I double the recipe if I’m making it for weeknight dinners, usually lasts all week!
Laura’s Quick Slow Cooker Turkey Chili (from allrecipes.com)
Servings: 8, 6 WW points
Ingredients:
- 1 tablespoon vegetable oil
- 1 pound ground turkey
- 2 (10.75 ounce) cans low sodium tomato soup
- 2 (15 ounce) cans kidney beans, drained
- 1 (15 ounce) can black beans, drained
- 1/2 medium onion, chopped
- 2 tablespoons chili powder
- 1 teaspoon red pepper flakes
- 1/2 tablespoon garlic powder
- 1/2 tablespoon ground cumin
- 1 pinch ground black pepper
- 1 pinch ground allspice
- salt to taste
Directions
- Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain.
- Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
- Cover, and cook 8 hours on Low or 4 hours on High.
I usually top with a little shredded cheddar cheese. Would be great with some sour cream or even noodles if you like your chili Green Bay-style 😉
Next up, the CORNBREAD. I like the little squares of bread this recipe makes, but I also think it would be fun to make these into muffins.
Excellent and Healthy Cornbread (also from allrecipes.com)
Makes 12 servings, 2 WW points each serving
Ingredients:
- 1 cup unbleached flour
- 1 cup cornmeal
- 1/4 cup white sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup plain nonfat yogurt
- 2 eggs, beaten
*I also add a 1/2 cup of frozen corn and a small can (undrained) of diced green chilis.
Directions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8×8 inch baking pan.
- In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt and eggs (and frozen corn and chilis, if using). Do not over mix, stir only until well blended. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed.
A little dab of I Can’t Believe It’s Not Butter light spread…and voila! A perfect meal on a cool fall/winter night!
Another great thing about this meal? It is S-approved! She devoured it!
Leave a comment