I can't watch Super Bowl and not have Chili. And the recipe my family uses is packed with ground turkey and beef and three types of beans. Chunky! Now, I always have cornbread with my chili, but this time I tried a Gluten-free cornbread mix. Still being skeptical of gluten-free food, I incorporated sun dried tomatoes to add more flavor and tang to the mix. You can do this to any corn bread mix. It adds a fun and different element to plain ole cornbread.
What you'll need:
Canola oil to lightly coat the bottom of the pot
1/2 chopped onion
1 lb lean ground beef
1 lb ground turkey
2 pkg Lawry's Chili Seasoning Mix
2 cups water
1 can cut tomatoes with green chiles
1 large can kidney beans
1 regular can pinto beans
1can white beans
Shredded cheddar cheese for garnish
Diced avocado for garnish
In a large pot on medium heat, coat the bottom with the oil and toss in the chopped onions. Once they've turned a clear color, put in the beef and turkey. Mix and let brown. Once almost fulled cooked, mix in Lawry's seasoning. Then add the water. Dump in the tomatoes and beans (including their canned juices). Mix until all is incorporated together. Let the chili simmer for 2 hours, stirring occasionally. Serve, top it off with cheese and avocado for added creamy texture and eat!