Prepare the bread as instructed on the box, but substitute 1/2 cup pumpkin butter for the 1/2 cup oil. I may just have to break my "no gluten or sweets during the week" diet for this. I am sick, after all! Get in my belly!
For dinner last night, I was inspired by the cooler temps and got a hankering for chili.
I apologize for the Sunday Gourmet recipe slackness. We've had engagements the past 2 Sunday nights and didn't cook. I hope this recipe makes up for it!
White Bean Turkey Chili
adapted from Skinny Taste
- 2 small onions, diced
- 5 garlic cloves, minced
- 2 tsp chili powder
- 1 bay leaf
- 1/2 tbsp cumin
- 1/2 tbsp oregano
- 2 tsp red pepper flakes
- 3 lbs 99% lean ground turkey
- 1/2 fresh jalepeno diced
- 4 16 oz cans cannellini beans, drained and rinsed
- 2 cups fat free chicken broth (I added another 1-2 cups - it seemed too dry)
- 1/2 cup fat free sour cream
- grated cheddar cheese
- salt and pepper
Lower heat and simmer, covered, for about 45 minutes, stirring occasionally. Add sour cream and cook for 5 more minutes. Season to taste.
Top with chopped red onion, cilantro, sour cream, and cheddar cheese if desired.
|Don't worry, it's gluten free cornbread! Homemade, I might add.|