Simple Chili with Cheese-Corn Muffins

I found a recipe in the recent Rachel Ray magazine (keep the nasty comments away) for Chile-Cheese-Corn Muffins and it made me crave for some Chili. So, i set out to find a pretty simple recipe that i knew wasn’t going to take hours and hours to make. I found a recipe on Recipezaar that seems easy enough to make, even for me and it only took 1 hour and 10 minutes or so! Since i’ve been really sick the last week (coughing, lots of phelgm), yesterday seemed like a good day to sit down to a nice and hot bowl of chili. I cheated and used one of those pre-made Chili seasonings from the Baking/Spice aisle since we’re on a tight budget this paycheck and my neighbor was away for the weekend. I also added a can of Rotel diced tomatos with chile which i think gave it an extra (more like tiny) kick to it.

Simple Chili
Original recipe here

1 lb ground turkey
1/2 cup chopped onion
1 garlic clove, finely chopped
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1 can Rotel diced Tomatoes with Chile
1 Original Chili Seasoning Packet
1/4 teaspoon salt
1/4 teaspoon pepper
2 (15-16 ounce) cans kidney beans, rinsed and drained

Cook beef, onion and garlic in saucepan until turkey is brown.
Stir in remaining ingredients except beans.
Heat to boiling, reduce heat to low.
Cover and simmer 1 hour, stirring occasionally.
Stir in beans.
Heat to boiling, reduce heat to low.
Simmer uncovered about 10 minutes, stirring occasionally, until desired thickness.

Cheese-Corn Muffins
Recipe from September 2009 Rachel Ray Magazine

2 1/3 Cups Flour
1 TBsp plus 2 tsps baking powder
1 tsp Salt
1/2 tsp Cayenne Pepper
3/4 Cup frozen corn, thawed
1/2 Cup plus 1 TBsp grated parmesan cheese
1 Cup milk
1/2 Cup Mayonnaise

Preheat oven to 425F. In a large bowl, whisk together the flour, baking powder, salt and cayenne. Stir in the corn and 1/2 cup parmesan. Stir in the milk and mayonnaise. Spoon the mixture into a nonstick, 12-cup muffin pan.

Bake for 15 minutes, then sprinkle with the remaining 1 TBsp cheese. Bake until golden-brown, about 10 minutes more.

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