Southwestern Turkey Chili And Cornbread

By á-174942

Ingredients

• CORNBREAD:
• Nonstick vegetable cooking spray
• 1 can Mexicorn - (11 oz)
• 1 egg
• 1 package corn muffin mix - (8 1/2 oz)
• CHILI:
• 10 ounces lean ground turkey crumbled
• 1 tablespoon all-purpose flour
• 1 tablespoon olive oil
• 1 can whole tomatoes - (28 oz)
• 2 cans spicy black beans - (14 1/2 oz ea)
• 1/4 cup tomato paste
• Sour cream for garnish
• Chopped fresh cilantro leaves for garnish
• Chopped red onion for garnish

Details

Servings 4

Preparation

Step 1

Cornbread: Preheat oven to 400 degrees. 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.

This recipe yields 4 servings.