“I love warm comfort foods, and one of my favorites is chili and cornbread,” says Breeze. “My favorite fruit and veggies are strawberries and zucchini, so if you add the zucchini to the cornbread and serve strawberries on the side, you have the perfect healthy meal.” - Breeze Petty, age 11, Wyoming

Makes 12 servings

Ingredients:

For the scrumptious chili:

• 1 tablespoon oil
• 2 pounds ground lean turkey
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 4 (15-ounce) cans chili beans in sauce
• 2 (15-ounce) cans petite diced tomatoes
• 2 (8-ounce) cans tomato sauce
• 3 teaspoons chili powder

• 1/2 cup unbleached all-purpose flour
• 1 1/2 cups cornmeal
• 1/4 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup plain nonfat yogurt
• 2 large eggs, beaten
• 1 cup shredded zucchini

Preparation:

Make the scrumptious chili:

1. In a large sauté pan over moderate heat, warm the oil. Add the turkey and cook, stirring to break up the meat, until browned and cooked through, about 10 minutes. Add the onion and garlic and cook until translucent, about 5 minutes. Add the chili beans in sauce, tomatoes, tomato sauce, chili powder, and simmer, stirring occasionally, for 20 minutes.

Make the cornbread:

1. Preheat the oven to 400°F. Lightly grease an 8- by 8-inch baking pan or spray it with cooking spray.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking soda, and salt. Stir in the yogurt, eggs, and shredded zucchini. Be careful not to overmix—stir only until just blended. Pour the batter into the prepared pan and bake until the center springs back when gently pressed, 20 to 25 minutes.

364 calories; 30g protein; 56g carbohydrates; 3g fat (.5g saturated fat); 802mg sodium

More information about the Kids' State Dinner:

• Check out the other winning 2013 Kids' State Dinner Recipes here.
• Learn more about Kids' State Dinner here.