Paleo Chili & Cornbread


Is there a winter meal quite as comforting as chili and cornbread? I think not…

Something about these two foods together make me think of the January and February months, football, snow, etc.

The chili recipe here is a crowd favorite. I have made it MANY times for parties and get togethers, and everyone loves it (or at least that’s what they tell me ;)). The great thing about it is that it is a very simple recipe, and you can add more or less spices and adjust it to your desired spiciness.

My sweet skillet “cornbread” recipe is my favorite part about this meal, and I think my family would agree. I like my cornbread sweet, not bland and savory. The worst feeling in the world for me (okay, not the worst, but a really bad feeling for a foodie such as myself) is when I’m looking so forward to eating a nice, sweet piece of cornbread, only to bite into it to find that there is no flavor or sweetness to it; rather it is a piece of bread with a hint of corn flavor; like the kind they serve at Cracker Barrel. Yuck! That’s why I came up with this recipe. Not only is it sweet, corn-free, and paleo, but it also has a great, fluffy texture like traditional cornbread that is not dense or crumbly like many of the paleo cornbread recipes I have tried.

I have made this meal many times this winter; and it is such a comforting, traditional dinner for anytime of the year!

Sweet Skillet “Cornbread”

Makes about 10-12 small, square slices depending on how large you cut them


¾ cup Tapioca flour/starch

¾ cup Coconut flour

1/3 cup Unsweetened almond milk

¼ cup Ghee, melted

¼ cup Unsweetened applesauce

¼ cup honey

3 large eggs or 4 small ones

3 tbsp. Apple cider vinegar

1 ½ tsp. Baking soda

¼ tsp. Vanilla extract

Scant of sea salt

Coconut oil or ghee, for greasing

Skillet: 10.25” cast iron skillet

1.       Preheat oven to 375°. Put your cast iron skillet in the oven and allow it to get hot while the oven preheats.

2.       Whisk your almond milk and apple cider vinegar together. Set aside for at least 5 minutes.

3.       Combine the dry ingredients (coconut and tapioca flours, baking soda, and sea salt) in a standing mixer or mixing bowl.

4.       Add the melted ghee to the dry ingredients and mix on a low speed until combined.

5.       In a separate bowl, whisk the eggs. Add the applesauce, vanilla extract, honey, applesauce, and almond milk/apple cider vinegar mixture and mix well.

6.       Add your wet ingredients to the dry ingredients and mix on a medium-low speed until everything is combined well.

7.       Take your cast iron skillet out of the oven and grease the bottom and edges with coconut oil or ghee. Be, careful, the skillet handle will be EXTREMELY hot, so please use an oven mitt!

8.       Add the cornbread “batter” to the greased skillet and use a spatula to smooth off the top.

9.       Bake for 16-20 minutes. Keep an eye on the cornbread to make sure it does not burn! It is done when it is slightly golden brown on top.

10.   Take out, let it cool slightly, and slice into squares.


Turkey & Vegetable Chili

Makes about 6-8 servings, depending on how hungry your family is!


2 lbs. Ground turkey

4 Large carrots; cut into half-moons

 4 Stalks celery: chopped

1 Large, yellow onion; diced

1 24-oz. Can fire roasted tomatoes

2-4 cups chicken broth or stock

1 clove garlic, minced

2 ½ tbsp. Chili powder

2 tsp. Garlic powder

2 tsp. Onion powder

1 tsp. Hot sauce (I used Frank’s Red Hot)

½ tsp. Cayenne pepper

Salt and pepper

Coconut oil

1.       Heat about 1 tbsp. coconut oil over medium heat in a Dutch oven/soup pot style skillet.

2.       Add the chopped carrots, onion, and garlic. Sautee for only about 3 minutes.

3.       Add the celery to skillet. Sautee until onions are translucent and veggies are slightly tender.

4.       Add your ground turkey and season with 1 tbsp. chili powder, 1 tsp. garlic powder, 1 tsp. onion powder, salt and pepper. Sautee until the turkey is cooked through.

5.       Add the can of fire roasted tomatoes along with its juices.

6.       Add the rest of your spices: 1 ½ tbsp. chili powder, 1 tsp. onion powder, 1 tsp. garlic powder, ½ tsp. cayenne, salt and pepper. Stir to combine.

7.       Now, add your chicken broth. If you would like a thicker chili, add only 2 cups. If you like a more soup-y chili, add 3-4 cups.

8.       Don’t forget the hot sauce! Add your tsp. to the chili, and more if desired.

9.       Let simmer on a very low heat for at least 20 minutes.

10.   Serve and enjoy a big bowl with my sweet skillet cornbread!


Question of the Day: “Are you a sweet cornbread kind of gal/guy, or do you like the savory type?

3 thoughts on “Paleo Chili & Cornbread

    • Hey Lauren!
      Why, that is a Tricky, but very good question! Unfortunately, I can not recommend any flour in place of a starch for this specific recipe. Coconut flour is a very dense flour, and the addition of the starch is what makes this “cornbread” fluffy. However, there are many paleo cornbread recipes I have found on pinterest using just almond and/or coconut flours using different measurements and ingredients leading to a nice cornbread if you are concerned about using a starch. I apologize for the inconvenience!

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 )

Google+ photo

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

Twitter picture

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

Facebook photo

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


Connecting to %s