Domestic Goddess

i've been cooking up a storm lately! i've had domestic energy building up for a while now and cooking seems to be the method of choice lately for getting it out.

today's dinner:
Turkey Chickpea Chili with Cornbread Casserole--a great hearty warm comforting Fall meal!

Turkey Chickpea Chili- (45 min. total)
1 lb. ground turkey (i think the 7-15% is better than the 99% fat free...)
1 green bell pepper
1 red bell pepper
1 small sweet/yellow onion
1 clove garlic
1 c. shredded carrots (julienne, not think sliced shredded)
1 can chickpeas (garbanzo beans)
1 lg. can stewed tomatoes
1 c. chicken broth
1/2 c. ketchup
1/4 c. flour to sprinkle in for thickening
1 tbsp. cumin (adjust to taste)
1 tbsp. chili powder (adjust to taste)
1 tsp. cayenne powder (adjust to taste)
salt to taste (i prefer sea salt)

chop the onion, green and red peppers. mince the garlic clove. cut or break up the carrots into smaller pieces. drain and rinse the chickpeas twice.
in a soup pot, short stock pot, or large sauce pan, saute the onion on med-low heat in a bit of olive oil until it begins to brown.
mix in the garlic.
push the onion and garlic to the outsides of the pan and add the peppers. cover the pan and let the peppers sweat for about 1-2 minutes.
move the peppers out of the middle to the outsides of the pan.
add the carrots, cover and let sweat for 2 minutes, stirring them at 1 minute.
move all vegetables to the outsides of the pan and turn heat up to medium-medium high (depending on your range and whether it is gas or electric...).
add the ground turkey, sprinkle about 1 tsp. of salt over the meat. stir the meat to break it up and cook until it is cooked through and no longer pink/raw. (cover and stir at intervals)
stir to incorporate meat and veggies. sprinkle on another tsp. of salt or sprinkle salt to taste.
add the cumin, chili powder, and cayenne powder, mix in well.
add the chickpeas, the stewed tomatoes (including tomato juice), ketchup, and chicken broth. stir to incorporate.
sprinkle chili with 1 tsp. of flour at a time, stirring well to incorporate, until the desired thickness is reached. taste and adjust salt and spices to your personal taste.

allow the chili to simmer on low heat while you prepare the cornbread casserole.

Cornbread Casserole- (35 min. total)
1 box cornbread or corn muffin mix
1 scant c. yellow cornmeal
1/4 c. butter
1 can sweet kernel corn
1 can sweet cream style corn
1 egg
1/4 c. heavy cream (+ extra for serving, 1-2 tbsp. per serving)
1 c. shredded sharp cheddar cheese

melt butter in casserole dish or baking dish (i used a 9" round casserole)
combine all ingredients right in the baking dish
bake at 350 degrees for 30-35 minutes or until just golden on top

To Serve:
spoon Cornbread Casserole into a bowl, pour a little cream over the Cornbread Casserole, spoon Turkey Chickpea Chili over the Cornbread Casserole, sprinkle with some sharp cheddar cheese, and ENJOY!