Turkey Chili with gluten free corn bread

Last call for Winter.  We had a rainy cold Spring day here last week, so I thought chili would be a nice comfort food choice for dinner. This recipe definitely aims to please. I do not cook with beef, so ground turkey is a great substitute. This is sure to be a great addition to any winter menu, but for now let’s enjoy Spring. (That is if we ever get one)

You will need:
1 lb. ground turkey
1/2 onion, chopped
2 c. water
1 28oz. can crushed tomatoes
1 16 oz. can black beans, rinsed
1 16 oz. can kidney beans, rinsed
2 cloves garlic, minced
2 tbs. chili powder
1/2 tsp. paprika
1/2 tsp. dried oregano
1/4 tsp. cayenne
1/2 tsp. cumin
1/2 tsp. salt
1/2 tsp. black pepper

Brown turkey over medium heat, add onions and cook until tender. Add water. Mix in remaining ingredients and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes.

Gluten free  corn bread

1 c. milk
1/4 c. melted butter mixed with 2 tsp. raw honey
1 egg, or egg substitute (mix 3 tbs. warm water with 1 tbs. ground flax)
1/4 c. raw sugar
1/4 c. soy flour
1/4 c. light buckwheat flour
1/2 c. gluten free oat flour
1 c. cornmeal
1 tbs. baking powder
1/2 tsp. salt
1/2 tsp. xanthem gum

Bake at 400

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