Recipe courtesy of Sandra Lee
Southwestern Turkey Chili and Cornbread
Total:
25 min
Active:
5 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Cornbread:
Chili:

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.

IDEAS YOU'LL LOVE

Cornbread-Chili Casserole

Recipe courtesy of Trisha Yearwood

Turkey Chili

Recipe courtesy of Scott Uehlein|Nancy Lopez

Indian Summer Turkey Chili

Recipe courtesy of Rachael Ray

Chili Verde

Recipe courtesy of Celeste Lucas|Mike Lucas

Three Bean Turkey Chili

Recipe courtesy of Valerie Bertinelli

Turkey Meatloaf

Recipe courtesy of Trisha Yearwood

Turkey Meatloaf

Recipe courtesy of Ina Garten

Old-Fashioned Cornbread Stuffing

Recipe courtesy of Peggy Dillard Toone

Cornbread Salad with Buttermilk-Chive Dressing and Maple Bacon

Recipe courtesy of Trisha Yearwood

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking