In this episode of Clean Drink Happy Hour

Patricia will be preparing a Turkey & Chicken Chili with a Clean Cornbread. To stay warm, Stephanie will be mixing a Hot Buttered Rum with a Tropical Twist. Check out our video and recipe below.

Turkey & Chicken Chili Recipe


  • 2 tbs. coconut oil
  • 1 lb. ground turkey
  • 1 lb. chicken sausage – with skins removed
  • 1 yellow or red onion, diced
  • 1 small butternut squash ( or your choice of winter squash), peeled and cubed
  • 4 garlic cloves, minced
  • 2 red bell pepper, diced
  • 2 zucchini, diced
  • 1 can of kidney beans
  • 1 can of black beans
  • 1 can of pinto beans
  • 24 oz. tomato sauce
  • 4 tbs. chili powder
  • 3 tbs. ground cumin
  • 2 tbs. paprika
  • 2 tsp. ground cinnamon
  • 2 tbs. raw cacao powder
  • Sea salt & ground pepper to taste

Place a large pot over medium-high heat and melt the coconut oil. Add turkey and chicken and saute to brown. Add onions and squash and continue to saute for about 5 – 10 minutes. Once meat is browned, add garlic, zucchini, and red bell peppers; continue to saute for 3-5 minutes. Stir in spices and cacao, stir until chili becomes fragrant (about 2 minutes). Add tomato sauce, mix, and allow to simmer for an additional 10 – 15 minutes.

Hot Buttered Rum Recipe


  • 4 oz (or 1 stick) grass fed/organic butter – we love Kerrygold’s!
  • 1 tsp. finely grated orange zest
  • 3/4 tsp. ground cinnamon
  • 3/4 tsp. ground ginger
  • 1/2 tsp ground nutmeg
  • 1 shot of dark spiced rum per mug – Kraken rum is a favorite!
  • 3/4 cup of hot water per mug
  • 1 fresh orange
  • Unsweetened coconut flakes

Melt butter in a small saucepan over low heat, add spices and orange zest and stir until melted. To each mug, add a shot of spiced rum and 2 tbs. of the spiced butter mixture, 3/4 cup of  hot water, and top with a squeeze of an orange wedge. Garnish with a sprinkle of unsweetened coconut flakes.

Clean Southern Cornbread


  • 2 tbs. coconut oil
  • 2 cups of cornmeal
  • 1-3/4 butter milk
  • 1/4 cup of virgin olive oil
  • 1 egg
  • Cast iron skillet

Optional for pairing with chili:

  • Jalapenos, diced
  • Cheddar cheese, shredded

Preheat oven to 450 degrees Fahrenheit. Spread coconut oil in a cast iron skillet and place in oven while it is pre-heating. Mix together cornmeal, buttermilk, egg, and olive oil.  Take the hot skillet out of the oven and pour in batter. The heated skillet will fry the edges of the cornbread. Place back in the oven and bake for 20 minutes or until browned.

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About the Author: Patricia Davis Brown

Patricia, like her blog, is not a one-dimensional designer, which is evident in her accolades of 17 national design awards. Over a 38-year career in the industry, she has carved a niche in several areas of design. Licensed in interior design and certified in kitchen and bath design, she offers a full menu of design services ranging from whole house interior design, kitchen and bath design, lighting design, full remodels, commercial design and universal (ADA) design. Patricia is a sought-after speaker in the industry and has been published in many publications as seen on her interior design firm’s website, She writes for such publications as QuinStreetinc, Relaxed Remodeler, and talent offering design tips.