LOW-CAL SANTA FE TURKEY CHILI WITH PROTEIN PACKED CORNBREAD
As the weather temperatures start to drop and the winter season creeps in, sometimes a roasted turkey just is comforting enough. What better way to enjoy a hot meal, than to cuddle up under a blanket with a warm bowl of this Low-Cal Santa Fe Style Chili and Protein Packed Cornbread?
This recipe is near and dear to my heart because I relied heavily on it throughout my weight loss journey. It’s extremely flavorful, satiating and just downright delicious any day of the week. And the best part is I could have it with cornbread too, which adds to the coziness and feels filling to the soul.
Whether you serve the cornbread on the side, pour the hot chili over a piece of cornbread in a bowl, or crisp the cornbread in the air fryer for a crouton topping, this chili screams belly-warming holiday meal vibes.
The spicy, smoky flavors of the chili combine perfectly with the sweet, tender cornbread for a taste sensation that will transport you to a Southwestern holiday wonderland. With its hearty mix of lean protein, healthy veggies, and a hint of heat, it’s a dish that satisfies your taste buds and keeps your calorie budget in check.
So c’mon, grab a bowl, crank up the fireplace (or the heater in my case), and let this chili recipe work its magic on you:
Low-Cal Santa Fe Turkey Chilli & Protein-Packed Cornbread
Equipment
- Large pot or dutch oven
- Non-stick spray
- 8x8 or 9x9 pan
- Parchment Paper
Ingredients
Ingredients for the Cornbread:
- 1 box of your favorite cornbread mix
- 2/3 cup milk
- 2/3 cup yogurt
- 1 egg beaten
- 1-2 tablespoons vegetable oil as needed
Ingredients for the Chili:
- 8 oz. turkey breast pre-cooked and shredded (see vegetarian note below)
- 1 teaspoon bouillon turkey, garlic, or vegetable
- 3 4” Bell Peppers yellow, green orange or red, diced
- 1 14 oz can diced tomatoes
- 1/4 cup tomato sauce
- 1 14 oz can cannellini beans
- 3 scallions chopped
- 1 14 oz can sweet yellow corn
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 1/8 cup minced cilantro or herb of choice
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon chili flakes or cayenne optional
Instructions
Instructions for the Cornbread:
- Preheat the oven to 375 degrees F, grease an 8x8 pan and line the bottom with parchment paper to avoid sticking.
- Empty the box mixture into a medium size bowl.
- Fold in the milk, egg and yogurt gently until combined with a wooden spoon or spatula. If consistency is too thick to combine easily, add a tablespoon of vegetable oil at a time until a thick by slightly runny consistency is achieved.
- Pour into the prepared baking dish and bake for approximately 25-30 minutes, or until the edges have browned and the middle is set. You can also check by inserting a toothpick in the middle and if it comes out clean, it’s ready!
Instructions for the Chili:
- In a large pot with non-stick spray, oil or butter, saute the peppers, carrots and onions until translucent.
- Add the bouillon, diced tomatoes, tomato sauce and ¼ - ½ cup water.
- Once simmered for 3-4 minutes, add in the remaining vegetables and seasoning (except the cilantro and scallions). Let simmer for another 3-4 minutes. If too thick, add a ¼ cup water at a time until desired consistency is achieved.
- Now add the pre-cooked turkey (or vegetarian option) and let simmer for another 3-4 minutes.
- Ladle the chili into a bowl, sprinkle with scallions and cilantro, serve with warm cornbread and enjoy!
Notes
- Vegetarian Option: Substitute the turkey for a block of extra firm tofu. You can cube it and throw it in as is, or my favorite is to crisp the cubes in the air fryer, then add to the chili.
- How to serve the cornbread: You can serve the cornbread alongside your bowl of chili, put a piece of cornbread in a bowl and pour the warm chili over it, or even crisp up the cornbread in the air fryer for a crispy crouton topping.
- Storage and reheating instructions: This chili and cornbread can be stored in the refrigerator for up to 1 week and can be reheated in the microwave on high for about 2 minutes.
- For make ahead or meal prep, portion the chili into smaller or individual size freezer safe containers and freeze until desired. Once you are ready to eat, let thaw, microwave and serve. For the cornbread, store in a freezer safe bag or container until you are ready to eat. Then thaw, reheat and serve!
