Chili and Cornbread Muffins

December 28, 2010

When you’re feeling up to running 10 miles in 6 degree weather, you go with it!


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Usually when I start a run, I know exactly how far I plan on going, but today I wasn’t quite sure, so I went based on how I was feeling. Actually, I was feeling good and considered going further, but my muscles were getting really cold!

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Last night for dinner I made Craig’s favorite chili!


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This recipe is really easy, but it does require you to be around to watch it cook for about 4 hours.

Craig’s Chili

Ingredients

1 pound lean ground turkey

1 medium onion, chopped

1 green bell pepper, chopped

2 cups celery, chopped

2 (28 oz.) cans diced tomatoes

2 (10 oz.) cans Rotel diced tomatoes with green chilies

2 teaspoons ground cumin

1 Tablespoon chili powder

1 (15.5 oz.) can pinto beans, drained and rinsed

1 (15.5 oz.) can black beans, drained and rinsed

1 (15.5 oz.) can white kidney beans, drained and rinsed

1 package chili seasoning mix

shredded cheddar cheese, sour cream, chopped green onion (for garnish)

Directions

1. In a skillet, brown turkey; drain and set aside.

2. Heat a small amount of cooking oil in a large pot over medium heat. Add onion, green pepper, and celery and saute briefly.

3. Stir in the diced tomatoes. Add cumin and chili powder, to taste, and cook for about 8 minutes or until vegetables are tender.

4. Add the beans, browned meat, and chili seasoning.

5. Partially cover, and let simmer for 3.5 – 4 hours.

6. Serve with cheese, sour cream, and green onions.


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After running, I enjoyed a hot bowl of chili and a Cranberry-Pecan Corn Muffin.


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I actually made these muffins for Christmas dinner, but forgot to share the recipe–probably because I wasn’t that excited about the recipe.

I actually made two different kinds of muffins for our Christmas dinner, the second one being: Berry Cornmeal Muffins.

I liked the Berry Cornmeal Muffins better–probably because there was less cornmeal in them. I didn’t get any pictures, but the recipe can be found here.


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Cranberry-Pecan Corn Muffins

(based off this recipe)

Ingredients

1-3/4 cups yellow cornmeal

3/4 cup all-purpose flour

1-1/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup fat-free plain yogurt

3/4 cup applesauce

1 egg

1/4 cup canola oil

1/4 cup honey

1/2 cup dried cranberries

1/4 cup chopped pecans

Directions

1. In a large bow, combine the cornmeal, flour, baking soda, and salt.

2. In another bowl, combine the yogurt, egg, oil, and honey. Stir into dry ingredients just until moistened.

3. Fold in cranberries and pecans. Fill muffin tin with liners or coat with non-stick spray; fill three-fourths full with batter.

4. Bake at 375 degrees for 18-20 minutes or until a toothpick comes out clean.

5. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

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I’m not quite sure what the rest of my day holds for me, so only time will tell.


10 Comments
    1. way to go on that run! i ran 7 miles in 26 degree (17 windchill) today… felt pretty good 🙂

      and i’ve never thought of adding things to cornbread…genius!

    1. Oh my gosh, you are insane! I’m such a baby about the cold- I think it’s cold when it’s 60 degrees out! I wouldn’t even consider leaving the house if it was 10 degrees, let alone go for a run. Major props!

    1. Girl you are my hero. My dad and I were just talking about how cold it was here and running in the 20 degree weather.

      Your cranberry pecan muffins sound divine.

      I hope you are drinking lots of hot cocoa. :):)

    1. Michelle are your eye lashes frozen?? You have to be the toughest person I know!! That chili looks delicious. I actually just went to the store and purchased everything I need to make chili tomorrow. I can’t wait! Now I am crazing some corn muffins to go with it!

    1. Awesome run!
      Your chili looks amazing, I’ll have to add that to my must tries!

    1. I remember getting frosty eyelashes pretty much every day in the winter in college 🙂

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