Ingredients
Scale
- 1.5 pounds 93% lean ground turkey
- 1 chopped onion
- 2 cloves minced garlic
- 28 ounces crushed tomatoes (1 can)
- 1.5 cups frozen corn
- 15 ounces black beans (1 can, drained)
- 1 ounce chili seasoning
- 2 boxes Jiffy Corn Muffin Mix
- 1 egg
- 1/3 cup milk
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Black pepper to taste
- 1 tablespoon olive oil
- 1 chopped red pepper
- 1 (14.5-oz) can petite diced tomatoes
- 1 (14.5-oz) can tomato sauce
- ½ cup chicken broth
- 1 (15.5-oz) can black beans in chili sauce
- 1 (15-oz) can red kidney beans
- Optional: shredded cheese, sour cream, green onions, cilantro, avocado, jalapeños, tortilla chips, hot sauce
Instructions
- Cook onion, red pepper, and garlic in olive oil.
- Add ground turkey and cook until browned.
- Add chili seasoning, tomatoes, tomato sauce, chicken broth, beans, and corn. Simmer.
- Prepare cornbread batter according to mix instructions.
- Bake cornbread until golden brown.
- Layer chili over cornbread, bake briefly.
- Garnish and serve.
Notes
- Versatile dish, can be customized.
- Great for family meals and gatherings.
- Can be made vegetarian or spicy.
- Leftovers can be stored in the fridge or freezer.
- Prep Time: 20 minutes
- Cook Time: 30-40 minutes
- Category: lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (estimated)
- Calories: 468 kcal
- Sugar: Estimated 5-10 grams
- Sodium: 1307 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Carbohydrates: 45 g
- Protein: 29 g
- Cholesterol: 117 mg
Keywords: Cornbread topped chili pie, chili pie, comfort food, casserole, cornbread casserole