Indian Summer Chili with Buttermilk Cornbread Muffins

Turkey Chili in the fall and winter is a go-to weeknight meal of mine. It can be whipped up in under 30 minutes, it’s healthy and warm and tasty. Since I make it often, I like to/need to mix it up so we are not eating the same exact meal week after week. I came across Rachael Ray’s Indian Summer Chili recipe last year and had to add it to my chili rotation. It definitely fit my fast, tasty and healthy parameters. It was the addition of barbecue sauce that intrigued me. I like it. It adds a depth of flavor that shakes up the chili. Of course, in typical me fashion, I had to add my own touches – so here is my version.  Tonight I served it with Buttermilk Cornbread but the  Fresh Baked Tortilla Chip recipe I posted a couple weeks ago also goes great with this meal.

Recipe: Indian Summer Turkey Chili

Recipe Adapted from Rachael Ray


  • 1 tbs Olive Oil
  • 1 lb. Ground Turkey
  • 2 tbs Dark Chili Powder
  • 1 tbs Grill Seasoning – I used Montreal Steak Seasoning
  • 1 tsp Cumin
  • 1 tbs Worcestershire Sauce
  • 2 tbs Hot Sauce – I like
  • 1 Yellow Onion – chopped
  • 1 Green Pepper – chopped
  • 2 cloves Garlic – minced
  • 9 oz. Beer – I used Victory Storm King Imperial Stout
  • 1/2 cup Smoky BBQ Sauce
  • 1 can Black Beans – rinsed and drained
  • 1 (14 oz) can Fire Roasted Tomatoes
  • 1 cup Corn


  1. Heat olive oil in a deep pot until shimmery over medium-high heat.
  2. Brown the ground turkey breaking it up as you go for about 5 minutes. While browning season the turkey with chili powder, grill seasoning, cumin, Worcestershire sauce and hot sauce.
  3. Add 3/4 of the chopped onion, the pepper and the garlic to the pot. Cook an additional 10 minutes.
  4. Pour in the beer and deglaze the pan.
  5. Add in the fire roasted tomatoes and barbecue sauce. Bring to a boil and add in the black beans and corn.
  6. Simmer 10 minutes. Adjust seasonings to taste.
  7. Offer sour cream, shredded Mexican cheese and the leftover chopped onion as toppings.

Recipe: Buttermilk Cornbread Muffins


  • 1/2 cup Yellow Cornmeal
  • 1/2 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 2 tbs Sugar
  • 1 Egg
  • 6 oz. Buttermilk
  • 1/4 cup Corn Kernels


  1. Preheat oven to 400 degrees.
  2. In a medium-sized bowl mix together cornmeal, flour, baking powder, baking soda and sugar.
  3. In a separate small bowl whisk together egg and buttermilk.
  4. Make a well in the dry ingredients and pour in wet ingredients. Gently combine.
  5. Mix in corn kernels.
  6. Fill greased or lined muffin tin 3/4 of the way full with batter.
  7. Bake for 15 minutes.

Number of servings (yield): 6

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  1. Cooking with Z » Blog Archive » Weekly Menu Says:

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