Turkey Chili Pot Pie

By KeyIngredient

Ingredients

• 1 package(s) (8 1/2-ounce) cornbread or corn muffin mix
• 1 cup(s) frozen corn kernels, thawed
• 1 pound(s) sweet potatoes, peeled and chopped
• 1/4 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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Details

Servings 6

Preparation

Step 1

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.