Chili:

• 1 tsp. olive oil
• 2 cups chopped onion
• 1 cup chopped bell pepper (red, green or yellow)
• 2 garlic cloves, minced
• 1 lb. Ground Turkey (all white or all dark meat)
• 1/2 lb. Diestel Italian Turkey Sausage, bulk or removed from casings
• 2 Tbsp. chili powder
• 1 Tbsp. brown sugar
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2-14.5 oz. cans diced tomatoes, undrained
• 2-15 oz. cans black beans, drained and rinsed
• 1-15 oz. can pinto beans, drained and rinsed
• 1 carrot, diced
• 2 medium zucchini, diced
• 1/2 cup red wine

Cornbread:

• 3 Tbsp. oil
• 3 Tbsp. sugar
• 1 1/4 cup skim milk*
• 1 egg
• 1 cup whole wheat flour
• 1/2 tsp. salt
• 4 tsp. baking powder
• 1 cup cornmeal

*If using buttermilk, reduce baking powder to 2 tsp. and add 1/2 tsp. baking soda

Chili Directions:

1. Heat oil in a dutch oven over medium high heat. Add onion, bell pepper and garlic. Sauté five minutes or until vegetables are soft.
2. Add ground turkey and turkey sausage. Sauté until browned, about 10 minutes, stirring to crumble meat.
3. Add chili powder and next five ingredients (through pepper). Sauté one minute.
4. Add carrot, zucchini, tomatoes, beans and red wine.
5. Bring to a boil. Reduce heat and simmer 30 minutes.

Serves 8

Cornbread Directions:

1. Preheat oven to 425 degrees F. Spray an 8” square pan with cooking spray.
2. In large bowl mix oil and sugar. Add milk and egg, stirring well.
3. In a small bowl, mix together the flour, salt and baking powder. Add to liquid mixture and stir only to combine. Add cornmeal and fold in only until moistened.
4. Pour into prepared pan and bake approximately 20 minutes or until a toothpick inserted in center comes out clean.

Yields 12 servings.