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A Cooking Adventure with Thom


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Southwestern Turkey Chili and Cornbread

Sandra Lee
Semi-Homemade Cooking, Miramax Books, 2002
Servings: 4

 

Ingredients


Cornbread:
vegetable cooking spray
1 (11-ounce can) Mexicorn
1 egg
8-ounces package corn muffin mix

Chili:
10-ounces lean ground turkey, crumbled
1 tablespoon all-purpose flour
1 tablespoon olive oil
28-ounces canned whole tomatoes
2 (14.5-ounce canned) spicy black beans
cup tomato paste
sour cream, for garnish
chopped fresh cilantro, for garnish
chopped red onion, for garnish

Cooking Method


Cornbread:

  1. Preheat oven to 400 F.
    Spray an 8 by 8 by 2-inch baking pan with nonstick spray. 

  2. Drain all but 2 tablespoons liquid from Mexicorn.

  3. Place reserved 2 tablespoons liquid in a medium bowl. 

  4. Add egg to liquid and whisk to blend.  Stir in Mexicorn. 

  5. Add corn muffin mix and stir until just combined. 

  6. Transfer mixture to prepared pan. 

  7. Bake until a toothpick inserted into center comes out clean, about 20 minutes.

Chili:

  1. Meanwhile, in a large resealable bag, toss turkey with flour until flour is absorbed into meat.

  2. Heat oil in a wide 2-quart pot over medium heat.

  3. Add turkey and cook until browned, about 5 minutes. 

  4. Crush the canned tomatoes by hand and add tomatoes and liquid. 

  5. Add beans and tomato paste. 

  6. Simmer over medium-low heat until chili is slightly thick, about 8 minutes. 

  7. Spoon chili into bowls. 

  8. Top with sour cream, cilantro, and onion. 

Serve hot with corn bread.

     
819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183