Turkey chili with cheddar cornbread
Prep 25 min
Total 45 min
Serves 8
Updated Aug 30, 2018
Chatelaine
Ingredients
1 tbsp
1
onion, finely chopped
1
2
garlic cloves, minced
1 tbsp
1 tsp
dried oregano
1 tsp
3/4 tsp
500 g
796-mL can
diced tomatoes
540-mL can
bean medley, drained and rinsed
Cornbread
Instructions
- PREHEAT oven to 400F. Heat an extra-large (13-in.) oven-safe frying pan over medium. Add 1 tbsp oil, then onion, bell pepper and garlic. Add chili powder, oregano, paprika and 3/4 tsp salt.Stir occasionally, until onion is soft, 2 to 3 min. Crumble in turkey. Cook, breaking up meat with a wooden spoon, until meat is no longer pink, 3 to 4 min. Add tomatoes. Cook for 10 min until thickened. Stir in beans, then remove from heat.
- STIR cornmeal with flour, baking powder, sugar and 1/4 tsp salt in a medium bowl. Stir in milk, eggs and 1/4 cup oil until well combined. Stir in chives. Batter will be thick. Spoon batter over chili in dollops. Sprinkle with cheddar.
- BAKE in centre of oven until cornbread topping is golden brown, 20 to 25 min.
Nutrition
Calories 494, Protein 26 g, Carbohydrates 49 g, Fat 22 g, Fibre 7 g, Sodium 956 mg. Excellent source of Vitamin B6
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