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Southwestern Turkey Chili and Cornbread

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  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

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

Directions

  1. 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:

  1. 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.
  2. Preheat oven to 400 degrees F.
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