This is by far one of the most nutritious and yet frugal meals I make. A variety of beans cooked into chili with the grains in the cornbread provide a complete protein! Finding a good chili recipe is not an easy task, but with some experimenting, trial and error, I think I have come up with a very yummy version. It has a bit of kick to it, but a lot of flavor! My hubby loves this chili! If making for littles, add the spices at the end after taking some out for the littles, if desired.
Both chili and cornbread freeze well, so I make a large batch and freeze both in smaller portions. I keep chili in the fridge to use for different lunches throughout the week – baked potato bar, chili cheese burritos, nachos, chili over hot dogs, etc.
You can also make chili in the crockpot for an easy meal! See directions below.
1 lb. ground turkey, beef, or go meatless
1 29 oz. can tomato sauce plus 1 -15 oz can of tomato sauce
1 large can of diced tomatoes (29 ou.)
1 large onion, chopped
1 green pepper, optional
2-3 Tbls. or more taco seasoning mix
4 cups cooked beans (I do a combo of black, pinto & kidney)
1/8-1/4 tsp cayenne pepper
1/4 cup rapadura or natural sweetener (rapadura gives it a little sweetness to balance the flavor!)
1-2 tsp. oregano
3/4 tsp pepper
2 tsp salt
3 tsp cumin
1-8-1/4 cup chili powder, as desired
Cooking beans - You can always choice the canned option, but cooking your own beans is simple and cheaper. Soak beans overnight in water (1 part beans to 6-8 parts of water) and 2-3 Tbsp. of whey/lemon juice/vinegar, if desired, to impart valuable enzymes. After soaking, rinse thoroughly and add fresh water to cover the beans (about 1 part beans to 3 parts water). Cook approx. 8 hours on low (I prefer in the crockpot). Use 4 cups for chili, or more as desired, and freeze the rest for other dishes or for your next batch of chili!
For Chili -Saute ground turkey in oil with onions and peppers. Cook until browned. Add the taco seasoning mix. Taste and add more as desired. (This is the key to good chili!) Add remaining ingredients. Bring to a boil, reduce heat to low. Simmer for 1 1/2 hours. Makes 10-12 servings.
Crockpot Chili – If you want to get dinner prepared in the morning, try the crockpot version! Cook meat, onions, and peppers in a saucepan until browned. Place in your crockpot with remaining ingredients and allow to cook over low heat for 5-6 hours.
Cornbread
I love soaking Sue Gregg’s cornbread recipe and it is simply delicious! Read here about the valuable benefits of soaking your grains. We love it topped with a whipped butter and honey spread. This recipe can be used with whole grains ground in the blender or with flour in a regular mixing bowl. Yum!
Amount: 8″ Square Baking Pan (12-16 pieces)
Bake: 350 degrees F (175 degrees C) 25-35 minutes
1. Place in blender; blend at high speed 3-5 minutes (the blender will “grind” the grain into a batter in the liquid medium. If it is a little gritty, blend more or let it set overnight for a smoother batter using the two stage soaking method.
1 cup kefir (my first choice!), buttermilk, sour milk, or yogurt
1/4 cup melted butter or olive oil
or 2 tablespoons each butter and oil (I use 2 Tbsp of coconut oil & 2 Tbsp olive oil or butter)
3 tablespoons maple syrup or honey
2/3 cup whole kernel dry corn
2/3 cup whole wheat pastry grain or 3/4 cup kamut grain
If you would like to use flour, use 1 cup of cornmeal and 1 cup of whole wheat pastry flour or kamut flour in replacement for the grain above.
Second Stage: Optional (Recommended) Cover blender or bowl. Let batter stand at room temperature overnight or about 12-24 hours.
Add 2 eggs & blend
2. Mix in thoroughly, but briefly, using blender and/or rubber spatula as needed:
2 teaspoons baking powder
1 teaspoon salt
3. Pour batter immediately into greased baking pan. Bake at 350 degrees F (175 degrees C) 25-35 minutes or until knife or toothpick comes clean out of center.
I just made this cornbread gluten free!
http://www.glutenfreemaui.com/2010/08/26/soaked-gluten-free-cornbread/
I highly recommend the cornbread. I’ve made it several times and it’s always turned out great.
I’m going to use the bread tonight as a base for cornbread stuffing with roasted chicken.
I made the corn bread tonight, we all loved it. The best cornbread I’ve eaten. My husband even say “Mmmm good cornbread Dear”. The coconut oil gave it a wonderful flavor. I use an iron skillet for my corn bread I just put a couple of TBS of coconut oil in the skillet let it get warm and then put the cornbread mixture in it and cook it like the recipe says and Mmmm. My husband love that I started getting into Whole Food eating. We like spend soooo much less on food, well manly I make everything from scratch.
What do you consider a serving for the chili, I want to make this for youth group but need to know how many batches to make.
About 1 cup I would say.
I loved this recipe set. Thank you so much for sharing. I’m thrilled to finally have a chili that works for everyone in the fam – I’ve tried at least 10 other recipes over the last few years and none of them passed the test. The cornbread is super easy too. I love the blender method and I liked the bigger bits of corn.
My hubby LOVED the chili. He said it was the best he’s ever had. He kept eating for lunch/dinner until the pot was empty. I just made it again but with chicken and added squash this time. It’s super cheap and a HUGE SUCCESS! Thank you so much for the recipe!
Made this tonight…SO GOOD! Loving the kick it has. It’s just right!
I was wondering if you’d ever used this recipe for cornbread muffins, the pic looks kinda loose and I didn’y know if they’d hold together. Thanks! Love your blog! God Bless.
If I use the whole wheat pastry flour instead of the grains so I still soak it overnight? Looking forward to trying this!
Ideally, yes, for the nutritional benefits making it easier to digest, but I don’t always get to it myself.
Yummers! Nothing says Fall like a hot pot of Chili.
I love the recipes on here, thanks so much for sharing! I notice that you said you soak your grains and beans in an acid medium with kefir. I was wondering if you use the water kefir and if you do, does it matter if the kefir is flavored? Thanks again!
No, I have not tried to use water kefir for soaking, but I definitely would not recommend using a flavored water kefir as it will affect the flavor. I would just pull out some and place in another container for soaking purposes before you flavor it.
Seriously loving your blog. I want to try this recipe and was wondering if you do this in a slow cooker would you soak the beans overnight then put them in the slow cooker with all the rest of the ingredients and then cook 8 hours or do you first cook the beans then cook them another 8 hours with everything else?
I would recommend cooking the beans in advance and then throwing all the other ingredients in. I would not cook it longer than a few hours. It should not be necessary to cook it for 8 hours.
I figured this was a perfect time to stop lurking. We tried your chili recipe tonight and this is SERIOUSLY good chili! Thanks for sharing!
Hi Lindsay – what is “whole kernel dry corn?” Is it whole fresh or canned corn? Or is it dried like dried beans? And where do you get it?
It is whole corn but dried like beans. I purchase it through Azure Standard. You can also use cornmeal. I believe it is about 1 cup of cornmeal in this recipe.
Thanks for the info. I will have to give it a try.
LOL I’m glad somebody else asked because I was wondering. I was thinking of kernels like you use to make popcorn!
Lindsay, I’m planning to try your chili recipe this week. So far, your recipes have not failed me, so I’m anxious to try this one! Do you have your seasoning mix figured out yet?
In Christ,
Erica
You can find my taco seasoning mix here, but I think it still needs a bit of salt added to it. Try it and see what you think.
I made both the cornbread and chili last night and it turned out well. Some chili recipes that I have tried has been a little too spicy for my 4 year old daughter but not this time. Yay! The cornbread was awesome with butter and some raw honey! We had a little left over so we enjoyed the cornbread the next morning with some raw milk. Yum! My husband took it for lunch today and he said it was even better than last night! Thanks!
Lindsay,
I wanted to try this recipe for this week. I have two questions: 1.) when you say that you soak in whey/lemon juice/vinegar does that mean all three or one of the three meaning pick whichever one I prefer? 2.) And, is it 2-3 Tbs. of all three or 2-3 Tbs. of each?
Thank you!
Love that you have a recipe section as I will be here more often:)
Lauren
Lauren, simply choose which option you would prefer to use. You do not have to use all three. There are many choices for soaking. I honestly prefer kefir myself but you will just want to use 2-3 Tbsp total of whichever acid medium you choose.
The cornbread was delicious!! I ground my grains and used Kefir but did not have time to soak overnight. My husband said it was the best cornbread he has ever had!
Thank you so much! So far I have used two of your recipes and they have been fabulous!
You have encouraged me to start soaking my grains so tonight I will be soaking my steel cut oats, millet, and quinoa in Kefir for our morning cereal. I will be using a bigger jar to make my Kefir so I have extra for soaking and my daily smoothies.
The Lord bless you.
I noticed that you mentioned that your chili recipe has a “bit of a kick” to it…and then I noticed that your recipe calls for 1/4 CUP of chili powder!!! You either LOVE it scorching hot…or you have a typo! LOL!
All that said, I do enjoy your website. You have learned so many valuable things at such a young age…I wish I knew all this when I was your age…but God brings us each along in our own time, and I am indeed very thankful for that.
Have you ever read any of Elizabeth Elliott’s writings from her experience on the mission field? You would be interested, I am sure, in reading her accounts of child bearing as she learned from natives…it is VERY interesting, and makes a lot of sense! The intelligence that God gives on the basic level (the natives don’t have medical books, pharmacies, doctors, etc.)is worthy of our contemplation.
Blessings to you and your family,
Birgit
No, there is no typo. I usually do not do quite a 1/4 cup, but just about. It is perfect and not overly spicy, but you can flavor it to your desire. I have read a few of Elizabeth Elliot’s and have enjoyed them. God bless!
The whipped butter and honey spread sounds delicious. Do you make your own?
Yes indeed! It is delicious. I combine softened butter (say about 1/4 cup) and honey (2-3 Tbsp or so) and whip till smooth. I always eye it and never measure, but it is better to have more butter than honey to give the creamy consistency. Yummy!
I would love to try this recipe. Unfortunately, I have not mastered baking at the high altitude here in Colorado. We’re at 5500 feet. Does anyone have any advice for changing this recipe for high altitude?
Oh golly! Another yummy recipe!
We love chili and cornbread. Thanks for sharing your recipes.I’ve been wanting to try usung kefir as an ingredient, so I’ll start here!
I am definitely going to try this recipe! It looks so yummy!
I am struggling with learning how to cook dry beans and have them turn out right. I wrote about it on my blog, I need some suggestions! Why don’t they ever come out right for me? I have not tried them in the crockpot yet though…
http://ahighandnoblecalling.blogspot.com/2008/04/dry-beans-are-not-for-me.html
Mmmm! This looks delicous!! Do you soak your cornmeal in buttermilk, or lime water? I’ve never learned the “lime water” method…just wondering what you use!
Laura, my first choice for soaking any baking goods is kefir…as it is so beneficial. I haven’t tried lime water, and buttermilk must be cultured to work properly, and I only have the powered kind. Kefir is the easiest for me!
where do you buy your kefir?
I make my own kefir using kefir grains. Read more about it here.
I buy the bulk “Mexican Seasoning” mix from Azure. That’s what I use in tacos, chili, etc. Your recipes sound great! I am still transitioning/learning about soaking grains, so this bread recipe is much appreciated!
Blessings,
Michele
http://www.frugalgranola.blogspot.com
Yummy!! Your chili recipe sounds delicious! Can’t wait
to try it! Have a good weekend.
Kristina
Lindsay, I’m curious what taco seasoning mix you are using- is it bought or something that you mix up yourself?
I don’t have a specific mix (or even a specific recipe, for that matter!), but mine includes cumin, paprika, oregano, garlic, chili powder (not very much, and no cayenne), salt and pepper, and I think that’s about it. So it’s similar to your spices, but then you’ve also listed the seasoning mix, so I’m curious to know what that is.
I have bought mine in the past from Costco, but I recently came across a recipe that I am trying, to avoid all the additives in most mixes. I will be passing it on here shortly.
I am excited to find your blog (via the Biblical Womanhood Frugal Friday link). I have bookmarked your “Recipes” section. I read Nourishing Traditions a few months ago and have tried to implement much of what Ms. Fallon teaches. (I did not pick up on the New Age philosophies that you mentioned. I would be curious to know more about what you found on that topic?)
I also learned some helpful tips from Healthy Habits (Frahm) and Train up Your Children in the Way They Should Eat (Broer).
Take care and God bless you in your heart for the home!
We made a very similar recipe for dinner last night! I am going to try the cornbread recipe though…looks much healthier than mine;)
I dunno Lindsay, my family loves my chili and I don’t use either taco seasoning or chili powder. I think there’ s a misconception that in order to make chili you need to use chili powder. Who would have though!?