What’s Cooking: Turkey Chili and Honey Cornbread Muffins

Last Wednesday (meal planning day around here), I planned to make Turkey Chili for dinner tonight. I couldn’t have picked a better day! Little did I know it would be rainy and cold outside.  Those two conditions are perfect ingredients for a big pot of homemade chili. This chili is easy to make, it just takes some time to cook.

Note: The chili has to simmer for one hour. I don’t like getting to the bottom of recipes and realizing it takes longer than I thought!


  • 1 tablespoon olive oil
  • 1 tablespoon garlic, minced ( I use the kind from the jar)
  • 1 cup sweet onion, chopped
  • 1/4 cup yellow bell pepper, chopped ( I used green)
  • 1 pound ground turkey
  • 1 (28 oz) crushed tomatoes, undrained
  • 1 (16 oz) can kidney beans, drained and rinsed
  • 1 tablespoon chili powder (I substituted cumin)
  • 1 tablespoon sugar
  • 2 cups low sodium chicken stock
  • 1/2 teaspoon garlic powder
  • 1 teaspoon hot sauce
  • 1 1/2 teaspoon sea salt
  • 1 teaspoon dried basil
  • 1/2 dried oregano


  1. In a large skillet, saute onion, bell pepper, and garlic in the olive oil. Saute until the onions are translucent.
  2. Add the ground turkey to the skillet and break it up with your spoon. Cook until it’s brown.
  3. Add remaining ingredients and stir well.
  4. Reduce heat to low and let simmer for 1 hour. Stir occasionally.
  5. Taste and adjust seasonings as needed.

Honey cornbread muffins             Makes: 6 muffins

  • 1/2 cup yellow cornmeal (not self rising)
  • 1/2 cup all-purpose flour
  • 1/2 tablespoon baking powder
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 milk
  • 1 large egg
  • 2 tablespoons butter, melted
  • 1/8 cup honey


  1. Preheat oven to 400 degrees.
  2. In a large bowl, mix cornmeal, flour, baking powder, sugar, and salt.
  3. In a smaller bowl, mix milk, egg, butter, and honey.
  4. Pour the wet mixture into the bowl with the dry mixture. Stir until just mixed.
  5. Place  6 muffin paper liners into a 6 cup (or 12 cup) muffin tin. Fill each cup about 2/3 full.
  6. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.

These muffins are moist and sweet. Drizzle extra honey over the top if you like or dip it in your bowl of homemade chili!

Note: Both of these recipes came from foodnetwork.com, but were put together with love from The Southern Bee!



Make This: Easy Shrimp Corn Chowder

Tonight, the temperature is supposed to drop to 19 degrees. Freezing temperatures make me want to cook a big pot of something warm and comforting. This Shrimp Corn Chowder recipe comes together in no time and is pretty budget friendly. Plus, it’s rich and creamy. It’s a perfect weeknight meal!

Ingredients:                                       Serves: 4 (or 2 with leftovers)

  • 1 1/2 teaspoon butter
  • 1/4 cup green onion, chopped
  • 1 clove garlic, minced ( I use about 1 teaspoon of pre-minced garlic)
  • 1/8 teaspoon pepper
  • 2 cans potato soup, undiluted (I use Campbell’s Cream of Potato)
  • 2 cups of milk
  • 3 oz cream cheese (I use 1/3 fat)
  • 2 cans whole kernel corn, undrained
  • 1 1/2 lb shrimp, peeled and drained


  1. Melt butter in a large dutch oven or saute pan. Add garlic, onion, and pepper. Saute onion and garlic until tender. Stir in potato soup, milk, cream cheese, and corn. Bring to a boil and stir occasionally. Add shrimp; cover, reduce heat and cook 5-7 minutes. Serve hot.

How easy was that?? I am serving up a big bowl of chowder with warm Honey Cornbread Muffins . Thanks Nana for giving this recipe to me. 

Keeping warm in the kitchen,

The Southern Bee

*This recipe was handed down to me, so I’m not sure where it originated.