Name: Southwestern Turkey Chili and Cornbread
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: Nonstick vegetable cooking spray; 1 (11-ounce) can Mexicorn; 1 egg; 1 (8 1/2-ounce) package corn muffin mix; 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

Directions

Watch how to make this recipe.

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.
Preheat oven to 400 degrees F.

Recipe courtesy of Sandra Lee Semi-Homemade Cooking, Miramax Books, 2002.

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