Comfort Food.

These cold, blustery days of winter seem to call for warm comfort foods.  As a kid, I remember it was one of the specialties that Poppa Cox made for dinner.   Momma Cox  was typically the chef, so when they changed roles, more often than not I knew what to expect at dinner.   Pops made things like Spaghetti, Pineapple Wakiki (healthified recipe, coming soon), and Chili.  When I stumbled across this recipe, I just knew I had to make it.  I always end up adapting recipes based on what I’ve got on-hand, so here goes nothing.


  • 1 tbsp. grape seed oil (can use coconut oil or olive oil instead)
  • 1 large onion, chopped
  • 1 large red bell pepper, chopped
  • 2 tbsp. minced garlic
  • 1 lb. 96% lean ground beef (you could use lean ground turkey
  • 1 can (28 oz.) diced tomatoes
  • 1 can (15 oz.) no-salt-added tomato sauce
  • 1 can (15 oz.) red kidney beans, rinsed and drained
  • 1 can (15 oz.) pinto beans, rinsed and drained
  • 2 tbsp. chili powder to taste
  • 1 tsp. ground cumin
  • 1/4 tsp. red pepper flakes
  • 1 tsp. salt



  1. Add oil to a large pot or Dutch oven, and saute the onion, bell pepper, and garlic over medium-high heat.
  2. Dump in the beef and break up with a wooden spoon while cooking for 5 minutes, or until the meat is completely cooked.
  3. Stir in the tomatoes with their juice, tomato sauce, kidney beans, pinto beans, chili powder, cumin, salt, and red pepper flakes.
  4. Bring to a boil on medium-high heat.
  5. Cover, turn down the heat to medium-low, and cook for about 35 minutes.
  6. Serve with your favorite corn bread!


Remember this recipe?  Well, I used just the cornbread directions to make this sidekick for my chili.


1/2 cup 100% whole wheat flour
1/3 C. yellow cornmeal
1/4 C. Splenda
1/2 tbsp. baking powder
1/8 tsp. salt
3/4 C. canned corn
1/3 C. egg whites
1/3 C. 2% plain Chobani



  1. Preheat oven to 375 degrees.
  2. Spray a loaf pan with nonstick spray and set aside.
  3. In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt.
  4. Mix well and set aside.
  5. In a medium bowl, combine corn, egg substitute, and yogurt. Whisk thoroughly.
  6. Add mixture to the large bowl and stir until completely mixed.
  7. Pour batter into the loaf pan and bake in the oven for about 25 minutes, until a toothpick inserted into the center comes out clean.

There you have it!  A quick and easy weeknight meal to warm your soul and give you that comfort food fix the healthy way.


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