Turkey Chili and Pumpkin Cornbread Muffins

I'm still on a pumpkin kick of course, but this time of year I always love a good bowl of chili, too! Decided to try a new recipe for turkey chili with some pumpkin cornbread muffins on the side and it was a hit!  Hope you enjoy it, too! 

Turkey Chili 

INGREDIENTS

• 2 teaspoons olive oil
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 1 medium red bell pepper, chopped
• 1 pound extra lean ground turkey or chicken (99%)
• 2 tablespoons chili powder (4 if you like more spicy)
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt, plus more to taste
• 1 (28-ounce) can diced tomatoes or crushed tomatoes
• 1 1/4 cups chicken broth
• 2 (15 oz) cans dark red kidney beans, rinsed and drained (I used 1 can garbanzo)
• 1 (15 oz) can sweet corn, rinsed and drained
• For topping: cheese, avocado, tortilla chips, cilantro, sour cream

INSTRUCTIONS

1. Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently. Next add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
2. Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. Garnish with anything you'd like.
3. Makes 6 servings, about 1 1/2 cups each.

Pumpkin Cornbread Muffins

ingREDIENTS

• 1 1/4 cups yellow cornmeal
• 1 cup whole wheat pastry flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• pinch of nutmeg
• 1/2 teaspoon salt
• 3/4 cup canned pumpkin
• 1 egg, slightly beaten
• 1 cup unsweetened almond milk
• 1/3 cup honey
• 2 tablespoons melted butter or coconut oil

INSTRUCTIONS

1. Preheat oven to 400 degrees F. Grease 12 cup muffin tin with nonstick cooking spray or line with paper liners. I always spray the inside of the liners so that it ensures the muffins do not stick.
2. In a large bowl, stir flour, cornmeal, baking powder, salt, cinnamon and nutmeg together. In a separate large bowl, stir together pumpkin, egg, almond milk, honey and melted butter. Add dry ingredients to wet ingredients and stir until just combined. Divide batter evenly into muffin tins. Bake for 15-18 minutes or until a toothpick comes out clean or with just a few crumbs attached.

*Recipes from the Ambitious Kitchen Blog