Southwestern Turkey Chili and Cornbread

  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 servings
Save 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. .
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Turkey Chili

Roasted Vegetable Chili with Cornbread Biscuits

Ryder's Turkey Chili

Butternut Squash and Turkey Chili

Southwestern Cornbread Strata with Creamy Spicy Tomato Sauce

Indian Summer Turkey Chili

Slow Cooker Turkey Chili

Southwestern Turkey Chili and Cornbread