Cook’s Corner: Chili Season Is Upon Us

Most people grew up with their family chili. Filled with beans, thick and meaty, vegetarian—there are endless possibilities. Then of course there are the toppings: sour cream, cheese, Fritos, or maybe you pair it with some cornbread. As we’ve learned what’s good for your body (and what definitely is not), we see some of those classics in a different light.

Have no fear though; this month’s recipes will help you get together the perfect healthy family dinner that everyone will love. Our Slow-Cooker Turkey Chili is from our editorial director Craig Gustafson and it’s a crowd-pleaser to say the least. We’ve included a vegetarian option too!

Want more healthy food ideas? Head to and look under the Food+Recipes tab to see all the recipes we’ve gathered for you. And, as always, we are handing out $25 Whole Foods gift cards to those who want to share their favorite recipes! Just email us at


Three Bean & Red Quinoa Chili

2 tablespoons Eden Extra Virgin Olive Oil

2 cloves garlic, minced

1 large onion, diced

1/2 cup green bell pepper, diced

15 ounces Eden Organic Chili Beans (seasoned), do not drain

15 ounces Eden Organic Pinto Beans, do not drain

15 ounces Eden Organic Garbanzo Beans, do not drain

1/4 cup Eden Organic Red Quinoa, rinsed and drained (or any Eden Organic Quinoa)

1/2 cup organic sweet corn, fresh or frozen

1/4 cup carrots, small diced

1/2 cup celery, diced

28 ounces Eden Organic Whole Tomatoes with Basil, do not drain, chopped

2 cups vegetable stock or water

1 tablespoon chili powder, or to taste

1 teaspoon Eden Sea Salt, or to taste

Heat the oil in a large soup pot and sauté the garlic and onion for three minutes. Add the pepper and sauté another two minutes. Add all remaining ingredients, cover, and bring to a boil. Reduce the flame to medium low and simmer 35 minutes, stirring occasionally. Adjust the seasoning by adding more chili powder and sea salt, if desired, and simmer another five minutes. Serve hot with organic corn chips or crackers. If additional spicy flavor is desired, add several drops of hot sauce or spicy salsa. Source:


Slow-Cooker Turkey Chili

2/3 cup dried red kidney beans

2 pounds ground turkey

2 tablespoons butter

Bell pepper, diced

6 cloves garlic, minced

2 medium onions, chopped

1 stalk celery, chopped

1/4 cup chili powder

1 teaspoon dried basil leaves

1 teaspoon dried oregano leaves

1 tablespoon ground cumin

2 teaspoons ground coriander

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

1 teaspoon salt

Organic beef broth

26 to 30 ounces diced tomatoes

14 to 16 ounces tomato puree

Rinse the beans and cover with water in a bowl to soak overnight. The meat can be browned the night before and refrigerated, if desired. Melt the butter in a large skillet over medium-low heat and allow the pan to warm. Combine the spices with the onion, garlic, celery, and bell pepper and sauté until soft, but not brown. If the spices cake to the sides of the pan, add a little beef broth to the pan to deglaze, but make sure it has evaporated before moving on. Add one pound of turkey meat and brown, breaking apart any chunks. Add the rest of the meat and cook until all of the turkey is consistent in size and color. Place the mixture in the slow cooker. Deglaze the pan with 1/2 cup of the beef broth, then add this to the slow cooker. Rinse the beans and stir them into the mixture, followed by the diced tomatoes, tomato purée, and salt. Mix and cover. Cook on low setting for eight to 10 hours. Stir in additional beef broth if thinner consistency is desired. Salt to taste. Recipe courtesy of Craig Gustafson.


Summer Corn Fritters

1 ear of corn, shucked and kernels removed

2 tablespoons olive oil

1 cup yellow cornmeal

1 cup all-purpose flour

3 tablespoons sugar

1 tablespoon salt

1 tablespoon baking powder

1/2 teaspoon cayenne pepper

1 egg, lightly beaten

1 cup of 2-percent milk

4 tablespoons unsalted butter, melted

2 quarts vegetable oil

In a small sauté pan, sauté corn in olive oil until tender. Season with salt and set aside to cool. In a large bowl, whisk the cornmeal with the flour, sugar, salt, and baking powder. Add the reserved corn, egg, milk, and melted butter, and whisk until smooth. Cover and refrigerate the fritter batter for at least one hour. Batter will hold, refrigerated, for two days. In a medium pot, heat oil to 350 degrees. Gently drop walnut-sized portions of batter into hot oil and fry until golden brown and cooked through. Test by cutting a fritter in half. Season with salt and serve hot. Serve drizzled with honey or molasses, with honey butter, with chili instead of cornbread, or with roasted chilies and grilled chicken. Source: Got Milk?


Gluten-Free Cornbread

1 1/2 cups yellow cornmeal

1 1/2 cups gluten-free multipurpose flour

1/4 cup buttermilk powder

2 tablespoons King Arthur Cake Enhancer, optional

1 tablespoon baking powder

3/4 teaspoon salt

1 teaspoon xanthan gum

1/2 teaspoon baking soda

5 tablespoons melted butter or oil

1/2 cup brown sugar

1 1/2 cups water

1 tablespoon vinegar, cider or white

3 large eggs

Preheat the oven to 375 degrees. Lightly grease a nine by nine square pan. Whisk together the cornmeal, gluten-free multipurpose flour, buttermilk powder, cake enhancer, baking powder, salt, xanthan gum, and baking soda. Whisk together the melted butter or oil, sugar, water, vinegar, and eggs. Stir in one cup of the dry ingredients. Add the remaining dry ingredients about one cup at a time; after each addition, scrape the bottom and sides of the bowl, and beat for 30 seconds on medium-high speed. Once all the dry ingredients have been added, beat on medium speed for an additional two to three minutes. Spoon the batter into the prepared pan. Use your wet fingers to gently smooth the surface. Let the cornbread sit for 10 minutes. Bake the cornbread for 25 to 30 minutes, until it is golden brown, about three to four minutes beyond the point where a toothpick inserted into the center comes out clean. The internal temperature of the finished bread should be 190 degrees. Remove the bread from the oven, cool five minutes, and serve warm. Source: