Chili & Cornbread

Our dinner tonight was a crock-pot meal.  The chili cooked on low for about 4 hours.  Served it over the cornbread and sprinkled with fat-free shredded cheddar cheese.

Chili:

1 pound ground turkey, browned
1 can dark red kidney beans
1 can great northern beans (white kidney or cannellini)
2 Tbsp Wahoo! Chili Seasoning Blend
1 8oz can tomato sauce
1 can black beans

stir all of the above in a crock-pot.  Cook on low for several hours.


Gluten-free Cornbread:

Gluten-free Beer Bread Mix
1 egg (I used egg substitute)
1/3 cup corn meal
1/4 cup canola oil (I used Extra-Virgin Olive Oil)
1 cup whole milk (I used 1%)
1/3 cup canned corn
2 tsp Fiesta Party Dip Mix (optional) (I used 1 tsp)
2-3 Tbsp melted butter
Bacon Bacon

Preheat oven to 350 degrees.  Combine first 4 ingredients; blend well.  Add the milk; stir to blend.  Fold in corn and Fiesta Party Dip Mix (if desired).  Pour batter into a greased 8x8 pan.  Sprinkle Bacon Bacon over the top then drizzle with melted butter.  Bake 30-35 minutes or until golden.  Serve warm.  Makes 9 servings.