Tricia's Calico Turkey Chili with Corn Bread

By carvalhohm

Ingredients

• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tsp. soy sauce
• 2 lbs. ground turkey
• 1 can (28 oz.) whole peeled tomatoes, crushed
• 1 can (15 oz.) black beans, drained and rinsed
• 2 cans (15.5 oz. each) Mild Chili Beans in Chili Sauce
• 1 can (15 ounces) Light Red Kidney Beans
• 2 cans (14.5 ounces) Diced Tomatoes In Natural Juices
• 1 green pepper, diced
• 2 cans (11 ounces) whole kernel corn, drained
• 3 Tbsp. chili powder
• 1 Tbsp. cumin
• 1 tsp. black pepper
• 1 tsp. salt

Details

Servings 24
Adapted from brooksbeans.com

Preparation

Step 1

In a non-stick fry pan, sauté onion and garlic over medium heat until soft. Add soy sauce and turkey; cook until brown, stirring constantly to break up turkey. Pour turkey mixture into colander to drain.

In large soup kettle, combine turkey mixture with tomatoes, black beans, mild chili beans, kidney beans, diced tomatoes, green pepper, corn, chili powder, cumin, black pepper and salt; mix well.

Bring to a boil over high heat. Reduce heat to a simmer, cover and cook 1 hour. Serve with Corney Corn Bread.

*+CORNEY CORN BREAD:+*
2 packages (8.5 oz. each) corn muffin mix
1 can (13.25 oz.) cream style corn
2 eggs
1 can (4 oz.) chopped green chilies

In large mixing bowl, combine muffin mix, corn, eggs and green chilies; mix just until combined. Pour into greased 9-x13-inch pan. Bake in preheated 400 degrees F oven for 20-25 minutes or until tested done.

Makes 24 servings.

Makes 12 servings