Southwestern Turkey Chili and Cornbread

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 servings
Share This Recipe

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.
  2. Chili:
  3. 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.
  4. Preheat oven to 400 degrees F. .
Chili Slaw Dogs
PREMIUM
Kevin Gillespie

Chili Slaw Dogs

8m Easy 99%
CLASS
Chili con Queso
PREMIUM
Stuart O'Keeffe

Chili con Queso

20m Easy 99%
CLASS
All-American Burgers
PREMIUM
9m Easy 100%
CLASS
30-Minute Leftover Turkey Chili
PREMIUM
28m Easy 100%
CLASS

Amanda Freitag

Turkey Chili

32m Easy 99%
CLASS
Christy Vega

Mexican Chili

23m Easy 95%
CLASS