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In the mood for something hearty? Try this turkey chili in a cornbread bowl!
For the chili:
1 pound lean ground turkey
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1/2 cup red onion, diced
4 garlic cloves, minced
1/2 cup canned red beans, drained and rinsed
28 ounces canned crushed tomatoes
Olive oil to brown the turkey
1 teaspoon cumin
1 teaspoon cayenne
1 teaspoon paprika
2 teaspoons worcestershire sauce
Salt and pepper, to taste
Shredded cheddar cheese to serve
Sour cream to serve
For the cornbread bowl:
1/2 cup melted butter
1/2 cup sugar
1 1/2 cups milk
1 1/2 cups all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
In a pot, drizzle olive oil, brown the ground turkey and stir in garlic, onions, peppers, spices, salt and pepper. Cook for about 10 minutes on medium-high heat.
Add crushed tomatoes, beans, and Worcestershire sauce. Stir well, cover, and cook on low heat for 1-2 hours.
In a bowl, combine flour, cornmeal, baking powder, and salt.
Preheat oven to 375F. In a large bowl, whisk melted butter and sugar together. Then mix in the eggs and milk, until fully combined.
Stir wet ingredients into the dry ingredients, until well combined.
Pour the batter into a greased baking dish, and bake for about 25-30 minutes. Test doneness by inserting a toothpick in the center. The cornbread is ready when toothpick comes out clean. Set aside to slightly cool.
Use a small knife and spoon to cut out a well in the center of the cornbread.
Fill the center of the cornbread bowl with chili, and then top with cheese and sour cream.
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