dish: hearty chili & corn cakes

Chili is one of my favorite cold weather foods and this one is delicious and super easy. With the corn cakes it's the best blend of slightly sweet/ spicy and the perfect cozy dish. I hope you love it too!

 Chili

Makings:

1 tsp. olive oil

1 pound ground turkey(or meatless!)

1 hot (or mild) chili seasoning packet*

1 (28 ounce) can stewed(or crushed) tomatoes

1 (16 ounce) can light red kidney beans - drained

1 (16 ounce) can chili beans

2 (10  ounce ) cans diced tomatoes(with green chillies)

1/2 tsp. salt

1/2 tsp. ground black pepper

1/2 tsp. sugar

Steps:

Heat the oil in a large pot over medium heat. Add the turkey and cook until evenly browned.

Mix in all of the remaining ingredients and bring to a boil. Reduce heat to low, cover, and simmer about 30 minutes.

*or make your own chili seasoning!

2 tablespoons chili powder

1/2 teaspoon paprika

1/2 teaspoon dried oregano

1/2 teaspoon ground cayenne pepper

1/2 teaspoon ground cumin

Meanwhile get to work on these!

Corn Cakes

Makings:

1 package corn muffin mix(prepare as shown on box)

1 (10 oz) can sweet corn

1/4 cup chopped jalapenos

Steps:

Preheat the oven to 375

1. Prepare the corn muffin mix as shown on the box(mine took 1 egg/1/3 cup milk) Add the can of corn and jalapenos. Grease mini loaf pans or a muffin tin/use liners,fill muffin cups 2/3 full. Bake in preheated oven until toothpick inserted in center of a muffin comes out clean, about 18 minutes. Cool 5 minutes and then turn out on a rack.

We found our mini loaf pan set at a thrift store for a few dollars and I use it for everything..banana bread,meatloaf,all things loaf really. I love them!

Serve the chili with the corn cake on the side or eat them together in the bowl like we do, so good!