Southwestern Turkey Chili and Cornbread (Sandra Lee) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
nonstick vegetable cooking spray |
1 (11-ounce) can mexicorn |
1 egg |
1 (8 1/2-ounce) package corn muffin mix |
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 |
preheat oven to 400 degrees f. |
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.
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