Slow Cooked Turkey Chili with Sage + Gouda Corn Muffins

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For a while now it seems we've been on opposite schedules.  If Robert's traveling for work, I'm home, and once he's back I'm headed off visiting family...and so on, and so on.   

When I got back in town on Sunday night, he had made me a huge pot of turkey chili for the week since he'd be traveling again.  Yes, all for me.  I'm actually kind of impressed that I've single handedly eaten close to every last bit of it.  The corn muffins were my after-thought, my baking contribution to the main course.  What's chili without corn bread right? 

Slow Cooked Turkey Chili 

2 16oz cans of diced tomatoes
2 16oz cans of crushed tomatoes
1 16oz cans of black beans
1 cup frozen corn
1 cup frozen spinach
1 onion, diced
1 red bell pepper chopped
1 dark beer - anything works but a stout is perfect
16oz  ground turkey
4 tablespoons chipotle in adobo sauce
2 tablespoons ancho chili powder
1 tablespoon cumin
2 tablespoons chili powder
Salt + pepper to taste

Sauté onions and peppers in skillet until soft. Remove from skillet, add to slow cooker then brown turkey (approx 6 minutes) - season with salt + pepper.

Add turkey, tomatoes, beans, beer and spices to slow cooker - cook on high for approximately 4 hours.  After 4 hours, taste to check seasoning and adjust appropriately (add more chili powder if not spicy enough).  Add frozen spinach and corn, stir to combine and cook for 2 hours on low.  After 6 hours check seasoning again and enjoy.


Sage and Gouda Corn Muffins

3/4 cup sifted all-purpose flour
2 1/2 teaspoons baking powder
1 1/4 cup yellow white stone-ground cornmeal
1 egg
2 tablespoons olive oil
3 tablespoons honey
1 cup milk
1 teaspoon ground pepper
3/4 cup shredded gouda, divided
1 1/2 teaspoon dried sage

Preheat oven to 400°.  Combine flour, baking powder, cornmeal, sage and pepper in a bowl and set aside.   In a large bowl beat the egg, then stir in milk, olive oil and honey.  Pour into flour mixture, adding in about ½ cup of the shredded gouda.  Stir to combine.  Pour the batter into a 12-cup muffin tin and top with remaining gouda.  Bake for about 18 minutes, until golden brown.