Turkey Chili Pot Pie

Turkey Chili Pot Pie

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  • Prep Time


  • Total Time


  • Servings



  • 1 package(s) (8½-ounce) cornbread or corn muffin mix

  • 1 cup(s) frozen corn kernels, thawed

  • 1 pound(s) sweet potatoes, peeled and chopped

  • ¼ cup(s) water

  • 1 tablespoon(s) vegetable oil

  • 1 large (1-pound) onion, finely chopped

  • 1 pound(s) lean ground turkey

  • Salt

  • Pepper

  • 2 clove(s) garlic, finely chopped

  • 1 tablespoon(s) finely chopped pickled jalapeños

  • 1 tablespoon(s) chili powder

  • 1 teaspoon(s) ground cumin

  • 2 can(s) no-salt-added fire-roasted diced tomatoes, drained

  • 1 can(s) no-salt-added rinsed black beans, drained

  • 1 tablespoon(s) chopped fresh cilantro leaves, for garnish

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1.Preheat oven to 400 degrees F. 2.In medium bowl, prepare cornbread mix as label directs, but use only half of liquid specified. Fold corn into batter; set batter aside. 3.Place sweet potatoes and water in microwave-safe medium bowl. Cover with vented plastic wrap and microwave on High 5 minutes or until tender. 4.In deep 12-inch enamel-coated or well-seasoned plain cast-iron skillet, heat oil on medium-high. Add onion and cook 5 to 7 minutes or until browned, stirring occasionally. Add turkey, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cook 3 minutes or until lightly browned, breaking up meat into small pieces. Add garlic, jalapeños, chili powder, cumin, and sweet potatoes with their liquid. Cook 1 minute, stirring. 5.Add tomatoes, beans, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Heat until bubbling, stirring occa­sionally. Dollop cornbread mixture over top, leaving 1-inch rim around edge. With spatula, spread mixture to cover most of surface. 6.Place skillet on foil-lined jelly-roll pan to catch any drips. Bake 22 minutes or until golden brown on top and bubbling. Garnish with cilantro.


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