Chili & Gluten-Free Cornbread Recipes for a Super Bowl Feast

My friend green Diva Gina was inspired to share her family’s turkey chili and gluten-free cornbread recipes for the impending Super Bowl festivities. Read GD Gina’s original post here.

I’m not a huge football fan, but like a true foodie, for me it is always about creating a yummy and healthy menu of goodies. I’m not sure how or why chili became a standard for Super Bowl Sunday, but we’ve come up with a fun vegan version that everyone loves and looks forward to.

So, here are two chili recipes — one turkey, one vegan — and an awesome gluten-free cornbread recipe (for nutrition details, please visit the original post).

Listen to this fun Green Divas Foodie-Philes podcast to hear the details, and of course the recipes are below!

Green Diva Gina’s Super Bowl Family Traditional Turkey Chili

Prep Time: 15 minutes
Cook Time: 45 minutes

Serves 8


1 1/2 teaspoon olive oil
1 pound ground turkey meat
1 sweet onion, chopped
2 cups water
28 ounces of crushed tomatoes
1 can (8 ounces) kidney beans that are drained, rinsed, and mashed
1 can (8 ounces) black beans that are drained, rinsed and mashed
1 can (8 ounces) sweet corn
2 tablespoon minced garlic
2 tablespoons chili powder
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
Add salt and pepper to taste
1 container low-fat sour cream
1 dash of parsley
Shredded cheddar cheese


  • Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until the onions are translucent.
  • Pour water into the pot. Mix in tomatoes, kidney beans, black beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
  • After serving, add shredded cheese to taste. Garnish with dash of parsley.


Green Diva Meg’s Vegan Barley & Sweet Potato Crock Pot Chili

Prep Time: 15 minutes
Cook Time: 4 – 8 hours

Serves 8


1 tablespoon olive oil
1 large sweet onion – chopped fine
2 cloves garlic – crushed
1 tablespoon cumin
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup pearled barley
1 28 oz. can fire roasted tomatoes w/ juice (I use Muir Glen)
1 cup vegetable broth
2 medium sweet potatoes – peeled & cut into 1-inch cubes
2 cups drained cooked dark red kidney beans
1 tablespoon chili powder
2 tablespoons lime juice
1 jalapeņo pepper – finely minced
Fresh cilantro – chopped


  • In a large skillet, sautee onions in oil until they are soft (about 3 minutes)
  • Add garlic and cumin, oregano, salt & pepper and cook for another minute
  • Add barley and mix well
  • Add tomatoes with juice and bring to a boil
  • Transfer everything to the crock pot
  • Add vegetable broth, sweet potatoes and beans
  • Cover and cook on low for 6 – 8 hours or 3 – 4 hours on high
  • 1/2 hour before it is finished, mix the chili powder with the lime juice and add to the crock pot with the finely minced jalapeņo pepper
  • Cook for another 1/2 hour
  • Serve with cilantro garnish

Green Diva Gina’s Gluten-Free Cornbread

Prep Time: 10 minutes
Cook Time: 20 minutes

Serves 12


3 eggs – lightly beaten
1 1/2 cups room-temperature water
1/4 cup olive oil
1 1/2 cups fine cornmeal
1 cup millet flour
1 cup rice flour
1/2 cup organic white sugar
1 tablespoon baking powder
1 teaspoon salt


  • Preheat an oven to 400 degrees F (200 degrees C). Grease a circular baking pan about 10 inches in diameter.
  • Whisk together the eggs, water, and vegetable oil in a bowl until evenly blended; set aside. Stir together the cornmeal, millet flour, rice flour, sugar, baking powder and salt in a separate large bowl, and make a well in the center. Pour the liquid mixture into the well and stir just until combined.
  • Pour the batter into the prepared baking pan and bake in the preheated oven until golden and the top springs back when lightly pressed, about 20 minutes.


Elena T.
Elena Poensgen4 years ago

Thank you :)

Vicky P.
Vicky P4 years ago


Joel Romp
Joel R4 years ago

ok who is Green Diva and why have I not heard of this podcast before? love the recipe, I will and must try them all, I am a huge chili fan! Thank you for this recipe, now adding to my read it later to get the recipe app.

Diane K.
Diane K4 years ago

This is our superbowl dinner. With a side of slaw.

Reba Mendoza
Reba Mendoza4 years ago

my classmate's ex-wife makes USA dollars===73 hourly on the laptop . She has been fired for 8 months but last month her pay check was USA dollars===21761 just working on the laptop for a few hours. try this out ....,,,..,.

Aaron Bouchard
Aaron Bouchard4 years ago

thank you

Sue Matheson
Sue Matheson4 years ago


Jonathan Smithsonian


Marianne R.
Marianne R4 years ago


Panchali Yapa

Thank you :)