Serves: 6

Prep time: 15 minutes

Cook time: 1 hour

There is nothing better than chili and cornbread on a cool fall day while watching football with the family!  My dad inspired me to make a lightened-up version of this classic recipe.  Choose low sodium or no salt added sauce and beans in order to keep the sodium content low.  We served it with organic cornbread muffins and my Honey Sriracha Roasted Brussel Sprouts 🙂 Top with low-fat cheddar cheese and a dollop of Greek yogurt!


1 lb lean ground turkey

1/2 onion, chopped


Chili powder, black pepper

2 cans tomato sauce

1 can black beans

1 can chili beans

1 T coconut sugar


  1. Cook ground turkey with 1/2 onion, garlic to taste, chili powder, and black pepper.
  2. Add tomato sauce, black beans, and chili beans to saucepan over the stove.
  3. Add chili powder and black pepper to taste, as well as coconut sugar.
  4. Set heat to simmer and cover pot.  Stir occasionally for about an hour, until chili thickens.