In the Kitchen: Slow Cooker Tex Mex Chili and Whole Wheat Cornbread

With the official arrival of Spring, we may be on the tail end of chili season for some, but I love a good hearty bowl anytime of year. It’s easy to make and always leaves you feeling full and satisfied. You can’t go wrong adding a side of cornbread and this nutritious, whole wheat version is a tasty, and far healthier, alternative to box mixes but is just about as quick and easy to make. Read on for directions and printable recipe cards.



Two 16oz cans kidney beans, drained and rinsed
28oz diced, stewed or whole tomatoes, chop large pieces
1 lb ground beef or turkey, browned and drained
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
2 Tbsp minced garlic
3 Tbsp chili powder
1 tsp black pepper
1 tsp cumin
6 oz sliced jalapenos with juice

If you use canned beans, look for low sodium or no salt added varieties. It’s always healthier to add salt to taste after cooking then to add a bunch in with all your ingredients. You use far less in the end. You can also use dried beans, 32 oz soaked and rinsed.

You can use ground beef or ground turkey in this dish, I use half of each and freeze the other halves for later use. You can also make it meatless and add more peppers and beans.
Lastly, if you don’t want it really spicy, use a can of diced green chilies in place of the jalapenos. Or if you want extra spice, add 2 Tbsp of Tabasco sauce.

Mix all ingredients in a slow cooked and heat on low for 7 – 8 hours.
To make it on the stovetop, simmer in a stockpot or dutch oven for 45 minutes to an hour.

Garnish with a dollop of sour cream and cheese, if desired, and enjoy!

If you’re a chili fan, in a few weeks I’ll have a delicious sweet potato chicken chili for you, so stay tuned!
· · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·

1 cup coarse stone ground cornmeal
1 cup whole wheat pastry flour
4 tsp baking powder
1 Tbsp sugar*
1 egg
1 cup milk
1/4 cup butter or margarine, softened
*The sugar in this recipe is optional, but it’s a small amount and adds a nice flavor. If you like a slightly sweeter cornbread (such as Jiffy Mix), use 2 Tbsp + 1 1/2 tsp sugar.
If you’d like a slightly healthier alternative to refined white sugar, try using Turbinado sugar in your recipes. Also known as Sugar in the Raw, Turbinado sugar is all natural, unrefined and has less calories than granulated sugar. It also contains some nutrients lost during the processing of white sugar. It does still have the same basic effects on blood sugar levels as white sugar, but it’s less processed and has a slightly richer taste to it.

Sift together dry ingredients in a bowl. I prefer to use coarse ground cornmeal for plain old cornbread like this, but the regular or fine ground cornmeal works, too.

Mix the egg, milk and butter in a small bowl until just blended.

Add wet mixture to the dry ingredients and beat with a spoon until smooth, about one minute, but do not overbreat. The mixture will be a little lumpy.
Bake in a greased 8-inch square pan at 425° for 20 minutes or until golden brown on top.

Cut into squares and serve warm, plain or topped with a little butter. Delicious!
And find more easy and delicious recipes here.

4 thoughts on “In the Kitchen: Slow Cooker Tex Mex Chili and Whole Wheat Cornbread

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.