Slow Cooker Chili and Cornbread

Hey guys! I am so excited to be kicking off this week with our fall comfort foods dinner party and an amazing {$900} giveaway courtesy of  Megimix, Black Gold Farms, Le Creuset, and Park and Main.

I have teamed up once again with some of my very favorite bloggers to bring you our favorite fall comfort food recipes!   Fall is definitely in the air and those cooler evenings will soon be here.  So get ready to cozy up with some of these tasty creations and ease your way into fall.  I will be starting off with my easy slow cooker chili and cornbread…

SLOW COOKER TEX-MEX CHILI

• 1 1/2 pounds lean ground turkey {you can also substitute this with 2 packages of Yves Veggie Ground Round if you would like a vegetarian option}
• 28 oz can of crushed tomatoes
• 28 oz can of diced tomatoes
• 19 oz can of black beans {drained and rinsed in cold water}
• 19 oz can chick peas {drained and rinsed in cold water}
• 1 cup frozen corn
• 1 cup of prepared chicken or vegetable stock or lager beer
• 1 medium onion diced
• 1 medium green pepper diced
• 1-2 tsp hot pepper sauce
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• fresh ground pepper to taste
• sour cream
• grated Monterey Jack cheese

• Place the turkey in a nonstick skillet and cook over medium heat until completely cooked through.  Drain off any excess liquid.  {NOTE: If you are using the veggie ground round, you can add it directly to the slow cooker without cooking beforehand}.
• Add the turkey {or veggie ground round} to your slow cooker and mix in all remaining ingredients with the exception of the sour cream and grated cheese.  Cover and cook on low for 8 hours or until bubbly.
• Top with sour cream and grated cheese just prior to serving.
•  Makes approximately 8 servings.

PEPPER JACK CHEESE CORNBREAD

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 3/4 cup grated pepper jack cheese
• 1 large egg
• 1 1/4 cups buttermilk
• 1/4 cup melted butter

• Preheat oven to 350F and lightly grease a 12 cup muffin tin.
• Combine the cornmeal, flour, sugar, baking powder and salt in a mixing bowl and whisk together.  Stir in the cheese.
• In a separate mixing bowl, break the egg and beat until the yolk and white are well blended.  Mix in the buttermilk and melted butter.
• Add the wet ingredients to the dry ingredients and mix until combined.  Spoon into the muffin pan and bake for 18-20 minutes.

Still not hungry enough?  Try out some of these recipes…

Chicken and Dumplings from Kokocooks

Mini Chicken Pot Pies from Katie’s Cucina

Smoked Tri Tip Soup from Yellow Bliss Road

Slow Cooker Chili and Cornbread from Clean and Scentsible

Jambalaya Risotto from Sweet C’s Designs

Chicken Tortilla Soup from Craft Quickies

Bacon Meatloaf and Seasoned Potatoes from Sweet Rose Studio

Slow Cooker Pot Roast from A Glimpse Inside

Taco Piefrom Balancing Home

Boiled Potatoes with Cream and Dill from Cook the Story

Browned Butter Apple Crisp from White House Black Shutters

Caramel Apple Cake from The Lilypad Cottage

Decadent Low Calorie Pumpkin Chai Latte from Ella Claire

Toffee Caramel Apple Cake from A Pumpkin and a Princess

Homemade Donuts from Crazy Little Projects*************** And now onto the amazing giveaway!!!!

Want to see what you can win?

NOTE: This giveaway is now CLOSED.