- 3 tablespoons olive oil
- 1 pound lean ground turkey
- 1 cup red bell pepper, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (16 ounce) can black beans, rinsed and drained
- 1 cup rinsed and drained canned black-eyed peas
- 1 (15 ounce) can low sodium tomato sauce
- 1 dried habanero pepper, chopped
- 1 cup frozen corn kernels
- 1 tablespoon packed brown sugar
- 1 teaspoon Worcestershire sauce
- 1 tablespoon dried basil
- 1 teaspoon dried sage
- salt to taste
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey and cook until no longer pink and evenly browned, about 10 minutes. Using a slotted spoon, place the cooked meat into a slow cooker, and drain any oil from the skillet.
- Using the same skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Stir in the red pepper, onion and garlic; cook until tender, about 3 minutes. Stir into the slow cooker with the turkey.
- Stir the kidney beans, black beans, black-eyed peas, tomato sauce, and habanero pepper into the slow cooker with the turkey and onion mixture. Set on High and cook for 3 hours, or on Low for 7 hours.
- One hour before the time is up, stir in the corn, brown sugar, Worcestershire sauce, basil, and sage. Continue cooking the chili for the remaining hour. Season to taste with salt.
- 1/4 pound butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
- Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
This was a guest post written by Aimee Plesa from Shake Your Bon Bons