Southwestern Turkey Chili and Cornbread
Serves N/A
Directions
Cornbread: Preheat oven to 400 degrees F. Spray an 8 by 8 by 2-inch baking pan with nonstick spray. Drain all but 2 tablespoons liquid from Mexicorn. Place reserved 2 tablespoons liquid in a medium bowl. Add egg to liquid and whisk to blend. Stir in Mexicorn. Add corn muffin mix and stir until just combined. Transfer mixture to prepared pan. Bake until a toothpick inserted into center comes out clean, about 20 minutes. Chili: Meanwhile, in a large resealable bag, toss turkey with flour until flour is absorbed into meat. Heat oil in a wide 2-quart pot over medium heat. Add turkey and cook until browned, about 5 minutes. Crush the canned tomatoes by hand and add tomatoes and liquid. Add beans and tomato paste. Simmer over medium-low heat until chili is slightly thick, about 8 minutes. Spoon chili into bowls. Top with sour cream, cilantro, and onion. Serve hot with corn bread. Cornbread: Nonstick vegetable cooking spray 1 (11-ounce) can Mexicorn 1 egg 1 (8 1/2-ounce) package corn muffin mix Chili: 10 ounces lean ground turkey, crumbled 1 tablespoon all-purpose flour 1 tablespoon olive oil 1 (28-ounce) can whole tomatoes 2 (14 1/2-ounce) can spicy black beans 1/4 cup tomato paste Sour cream, for garnish Chopped fresh cilantro leaves, for garnish Chopped red onion, for garnish
Ingredients
No ingredients are listed for this recipe.
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Recipe Summary Difficulty: Easy Prep Time: 5 minutes Cook Time: 20 minutes Yield: 4 servings