Ingredients for Texan Turkey and Peppers:
8 oz. lean ground turkey
2 bell peppers (red, yellow or orange), diced
1 large red onion, diced
3 tsp chili powder
2 tsp garlic powder
1/4 tsp sea salt
2 medium tomatoes, diced
1 cup low sodium chicken broth
2 TBSP no salt added tomato paste
2 tsp low sodium soy sauce
2 TBSP cornstarch mixed in 3 TBSP cold water
Ingredients for Cornmeal Pancakes:
1 1/3 cups course corn meal
2/3 cup whole wheat flour
1/2 tsp baking soda
2 tsp chili powder
2 tsp cumin
pinch of sea salt and pepper
3 TBSP oil
1 1/3 cups plain soy milk
1 1/2 cups frozen corn, thawed
Turkey and Peppers: In a large skillet over medium heat, brown the turkey, breaking it up with a spatula. Add the peppers and onion and cook for about 6 minutes stirring occasionally. Add the spices and salt. Cook for 1 minute. Stir in the tomatoes, broth, tomato paste and soy sauce. Bring to a boil, cover and reduce to a simmer for 20 minutes.
Cornmeal Pancakes: In a large bowl combine the cornmeal, flour, baking soda, spices, salt and pepper. In a smaller bowl whisk together the milk, oil and eggs. Pour the wet ingredients into the dry ingredients. Mix to combine. The consistency should be like pancake batter. Let the mixture sit for 10 minutes.
Add the corn to the mixture. Heat a large skillet on medium heat and coat with olive oil spray. Pour some of the batter into the skillet (you should be able to make 12 small-medium pancakes). Cook for 4-5 minutes then flip. Remove when second side is done cooking. Place on a plate and cover with foil to keep the pancake warm Repeat until you have made 12 pancakes.
After the turkey and peppers mixture has simmered for 20 minute add the cornstarch and stir. Cook for 1 minute. The mixture should thicken some.
To serve: Place 2 pancakes on a plate, top with the turkey and peppers mixture and add a dollop of plain yogurt for a bit of creaminess.
Recipe serves 6