Ingredients:

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for Turkey Chili:

• 1 lb ground turkey
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 cup chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped green onions

for Cornbread:

• 1 cup cornmeal
• 1 cup coconut flour
• 1/2 cup tapioca starch
• 1/4 cup glicin (instead of sugar)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup plant based milk
• 1/4 cup coconut oil
• 1 egg

for Mixed Green Salad:

• Mixed salad greens
• Cherry tomatoes, halved
• Cucumber, sliced
• Red onion, thinly sliced
• Balsamic vinaigrette dressing (or dressing of your choice)

Instructions:

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1. Preparing Turkey Chili:

• Preheat the oven to 375°F (190°C) and grease a baking dish for the cornbread.
• In a large pot or Dutch oven, heat some oil over medium heat.
• Add the diced onion, minced garlic, and bell pepper. Sauté until softened and fragrant.
• Add the ground turkey to the pot and cook until browned, breaking it up into crumbles with a spoon or spatula.
• Stir in the kidney beans, diced tomatoes, tomato paste, chicken broth, chili powder, cumin, paprika, salt, and pepper.
• Bring the mixture to a simmer and let it cook for about 20-30 minutes, stirring occasionally.

2. Making Cornbread:

• While the chili is simmering, prepare the cornbread batter.
• In a mixing bowl, combine the cornmeal, flour, glicin, baking powder, and salt.
• In a separate bowl, whisk together the plant based milk, coconut oil, and egg.
• Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
• Pour the cornbread batter into the greased baking dish and bake for about 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean.
• Remove from the oven and let it cool slightly.

3. Assembling Mixed Green Salad:

• Assemble the mixed green salad by combining the salad greens, cherry tomatoes, cucumber, and red onion in a bowl.
• Drizzle with your preferred dressing and toss to coat.

4. Serving:

• Serve the turkey chili hot, topped with optional garnishes like shredded cheese, sour cream, and chopped green onions.
• Slice the cornbread and serve it on the side along with the mixed green salad.

#Egg free #High protein