Dinner Recipes
Game Day Chili and Skillet Cornbread
A friend and customer at our Westlake Village store always made chili con carne for her Super Bowl parties. It was a popular dish, but she wanted to make the chili a little healthier for her guests — so she gave her recipe to Jessica, our Registered Dietitian.
Jessica got to work, trading ground turkey breast and crumbled tofu for the carne, ditching the cheddar cheese, and adding a bunch of anti-inflammatory veggies. The result? A scrumptious chili with less salt, fat, and calories — and a healthier game day tradition.
We garnish our chili with a classic skillet cornbread recipe from Bob’s Red Mill. You’ll find the bread is so dense and moist, you won’t need to put butter on it. Plus, it makes a wonderful sop for the chili!

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Game Day Chili and Skillet Cornbread
Serves: 4
Game Day Chili
Skillet Cornbread
Directions
Game Day Chili:
- Heat oil in large pot over medium heat. Add onion, green pepper, and garlic. Sauté 4 minutes or until onion is soft.
- Add carrots and cook 2 minutes.
- Add the turkey and tofu, break up with a wooden spoon and brown.
- Add zucchini, crookneck squash, jalapeño, chili powder, oregano, and cumin; sauté 1 minute.
- Add the beef broth and tomatoes, breaking up tomatoes with a wooden spoon. Bring to a boil. Lower heat; simmer, partially covered for 25 minutes.
- Stir in the kidney beans. Simmer uncovered, stirring, until the sauce is reduced and thickened to the right consistency, 20 – 60 minutes. Season with salt to taste.
Skillet Cornbread:
- Combine medium grind cornmeal and buttermilk in a large bowl and let sit for 10 minutes. Meanwhile, preheat oven to 375°. Spray an 8x8-inch baking pan and set aside.
- Mix together flour, sugar, baking powder, baking soda, and salt. Add to the cornmeal mixture along with the eggs and melted butter. Mix until thoroughly combined.
- Transfer to the prepared pan and bake until golden and a toothpick inserted in the center comes out clean, about 25 – 30 minutes. Let cool slightly before serving.
- For muffins: Line a standard 12-serving muffin tin or a large 6-serving muffin tin with paper liners, then spray with pan spray. Bake for 15 minutes for standard muffins or 20 minutes for large.
Cornbread recipe source: Bob’s Red Mill.