Super Bowl Chili & Gluten-Free Cornbread Recipes

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Super Bowl chili & corn bread imageSuper Bowl Sunday has always been a VERY popular day in my household. While my family’s beloved New England Patriots will not be playing, my two brothers, dad, and grandfather will have to pick between the Seahawks or the Broncos. While I prefer the commercials and half-time show to the actual game, my family and I can all agree that a hearty, winter meal is totally necessary. While yes, we do snack on hors d’ oeuvres for part of the afternoon, we swear by our turkey chili accompanied by gluten-free corn bread as a crowd favorite. By using turkey instead of the common ground beef varieites, the chili becomes a leaner and and healthier option. And for an alternative, vegan Super Bowl chili recipe, check out Green Diva Meg’s yummy crock pot barley and sweet potato chili.

 This is my family’s tradition. Hope you enjoy making it part of your own!

Listen to this fun Green Divas Foodie-Philes podcast to hear the details, and of course the recipes are below!

Green Diva Gina's Turkey Chili
Serves 8
Green Diva Gina's delicious turkey chili
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1 1/2 teaspoons olive oil
  2. 1 pound ground turkey meat
  3. 1 sweet onion, chopped
  4. 2 cups water
  5. 28 ounces of crushed tomatoes
  6. 1 can (8 ounces) kidney beans that are drained, rinsed, and mashed
  7. 1 can (8 ounces) black beans that are drained, rinsed and mashed
  8. 1 can (8 ounces) sweet corn
  9. 2 tablespoon minced garlic
  10. 2 tablespoons chili powder
  11. 1/2 teaspoon paprika
  12. 1/2 teaspoon dried oregano
  13. 1/2 teaspoon ground cayenne pepper
  14. 1/2 teaspoon ground cumin
  15. Add salt and pepper to taste
  16. 1 container low-fat sour cream
  17. 1 dash of parsley
  18. Shredded chedder cheese
Instructions
  1. Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until the onions are transluscent.
  2. Pour water into the pot. Mix in tomatoes, kidney beans, black beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
  3. After serving, add shredded cheese to taste. Garnish with dash of parsley
The Green Divas http://thegreendivas.com/

Green Diva Meg's Crock Pot Vegan Chili
Serves 6
Green Diva Meg's adaptation of a yummy vegan chili recipe using barley and sweet potatoes
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Prep Time
15 min
Cook Time
4 hr
Total Time
4 hr 15 min
Prep Time
15 min
Cook Time
4 hr
Total Time
4 hr 15 min
Ingredients
  1. 1 tablespoon olive oil
  2. 1 large sweet onion - chopped fine
  3. 2 cloves garlic - crushed
  4. 1 tablespoon cumin
  5. 1 teaspoon dried oregano
  6. 1 teaspoon salt
  7. 1/2 teaspoon freshly ground pepper
  8. 1/2 cup pearled barley
  9. 1 28 oz. can fire roasted tomatoes w/ juice (I use Muir Glen)
  10. 1 cup vegetable broth
  11. 2 medium sweet potatoes - peeled & cut into 1-inch cubes
  12. 2 cups drained cooked dark red kidney beans
  13. 1 tablespoon chili powder
  14. 2 tablespoons lime juice
  15. 1 jalapeño pepper - finely minced
  16. Fresh cilantro - chopped
Instructions
  1. In a large skillet, sautee onions in oil until they are soft (about 3 minutes)
  2. Add garlic and cumin, oregano, salt & pepper and cook for another minute
  3. Add barley and mix well
  4. Add tomatoes with juice and bring to a boil
  5. Transfer everything to the crock pot
  6. Add vegetable broth, sweet potatoes and beans
  7. Cover and cook on low for 6 - 8 hours or 3 - 4 hours on high
  8. 1/2 hour before it is finished, mix the chili powder with the lime juice and add to the crock pot with the finely minced jalapeño pepper
  9. Cook for another 1/2 hour
  10. Serve with cilantro garnish
Adapted from Vegetarian Slow Cooker
Adapted from Vegetarian Slow Cooker
The Green Divas http://thegreendivas.com/
Green Diva Gina's Gluten-Free Corn Bread
Serves 12
Green Diva Gina's recipe for delicious gluten-free corn bread
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 3 eggs - lightly beaten
  2. 1 1/2 cups room-temperature water
  3. 1/4 cup olive oil
  4. 1 1/2 cups fine cornmeal
  5. 1 cup millet flour
  6. 1 cup rice flour
  7. 1/2 cup organic white sugar
  8. 1 tablespoon baking powder
  9. 1 teaspoon salt
Instructions
  1. Preheat an oven to 400 degrees F (200 degrees C). Grease a circular baking pan about 10 inches in diameter.
  2. Whisk together the eggs, water, and vegetable oil in a bowl until evenly blended; set aside. Stir together the cornmeal, millet flour, rice flour, sugar, baking powder and salt in a separate large bowl, and make a well in the center. Pour the liquid mixture into the well and stir just until combined.
  3. Pour the batter into the prepared baking pan and bake in the preheated oven until golden and the top springs back when lightly pressed, about 20 minutes.
The Green Divas http://thegreendivas.com/

Football Fan image via Shutterstock
Chili image via Shutterstock
Cornbread image via Shutterstock

About the author / 

Green Diva Gina
gina@thegreendivas.com'

Green Diva Gina (aka Gina Gioldassis) is fondly referred to as the “Happy” Booker & Foodie-Phile Editor. She was producing and hosting the Eco-Radio show at Drew University when we met her, and we were thrilled that she chose to come work with us after she graduated. Having been brought up in New Hampshire in a Greek family, she is a natural food explorer and enthusiastic green diva. Previously, she worked as a production intern for both WNYC's Soundcheck and New Hampshire Public Radio's All Thing's Considered. While not in the studio, she spends her time traveling, eating, doing yoga and working full-time as a finance writer. At the moment, aspires to one day master her grandmother's homemade doughnut recipe.

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