Healthy Chili & Jalapeno Cornbread Doughnuts
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 (chili) 12 (doughnuts)
  • 3 tsp oil
  • 2 tsp paprika
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper
  • 1 tsp coarse black pepper
  • 1 tsp honey
  • 1 tsp worcheshire sauce
  • 28 oz can crushed tomatoes
  • 1 sweet potato, cut into ¼" squares
  • 1 lb ground turkey
  • 1 lb lean ground beef
  • ½ lb thick cut bacon
  • 1 sweet onion, chopped
  • 1¼ cup all purpose flour
  • ¾ cup yellow cornmeal
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ cup granulated sugar
  • 8 tbsp butter, melted and cooled
  • 2 eggs
  • ½ cup whole milk
  • ½ cup heavy cream
  • 1 cup frozen sweet corn thawed to room temperature
  • 1 jalapeno, stemmed, seeded & cut into small pieces
For the Chili:
  1. Preheat your oven to 375. On a baking sheet toss your sweet potatoes in 2 tsp oil and sprinkle with salt & pepper. Place in oven and roast for about 20-25 minutes.
  2. While potatoes are roasting in a large heavy pot (or dutch oven) over medium heat add your oil, bacon & onions. cook for about 5 minutes and then add your ground beef & ground turkey. Cook until browned then drain off ½ fat content. Return pot back to heat.
  3. Add your paprika, cumin, oregano, garlic powder, cayenne, and coarse pepper. Mix.
  4. Next add your crushed tomatoes, worcheshire sauce & honey. Mix.
  5. Reduce heat to a low simmer (for at least 30 minutes before consumption to really meld the flavors.)
  6. Add sweet potatoes whenever they are ready. Serve with cornbread doughnuts (recipe to follow).
Cornbread Doughnuts
  1. Preheat your oven to 400 degrees and grease doughnut pan.
  2. In a large bowl add your flour, cornmeal, baking powder and baking soda & salt. Mix together.
  3. In a small bowl add your butter, sugar, eggs, milk & cream. Whisk together.
  4. Take your wet ingredients and add them to your dry ingredients, folding a couple of times until just mixed together. Next fold in the corn and jalapeƱo pieces.
  5. Add about a ⅓ cup of batter to each doughnut mold (until batter almost reaches top... just like you would fill a cupcake pan).
  6. Place in oven for about 8-10 minutes. Checking at 8 minutes by poking with a knife and if some crumbs but not gooey batter comes out they are done.
  7. Repeat this until all batter is used. Serve warm or at room temperature with your chili.
Recipe by My Lavender Blues at