Cooking Instructions
Prep time: 25 minutes
Cook time: 40 minutes
Servings: 6
Ingredients:
Jaindl Turkey Base
- 1 lb Jaindl Ground Turkey
- 1 small yellow onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 can (15 oz) black beans or kidney beans, rinsed and drained
- 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
- 1/2 cup low-sodium chicken broth
Cornbread Topping
- 1 box (8.5 oz) Jiffy Corn Muffin Mix, or your favorite homemade recipe
- 1 egg
- 1/3 cup milk
- Optional: 1/2 cup shredded cheddar and a handful of canned corn kernels, folded into the batter
Directions:
- Cook the turkey chili base: In a large, oven-safe skillet (10 to 12 inches) over medium heat, sauté the onion and bell pepper in a splash of olive oil until soft. Add the Jaindl ground turkey and garlic, breaking it up until cooked through. Stir in the chili powder, cumin, beans, diced tomatoes, and broth.
- Simmer until thick: Let the chili simmer uncovered for about 5 minutes. You want the liquid to reduce significantly so the chili is thick and chunky—if it’s too watery, the cornbread batter will sink right through it.
- Mix the cornbread batter: While the chili thickens, whisk together the corn muffin mix, egg, and milk in a medium bowl until just combined. A few lumps are fine.
- Layer and bake: Turn off the stove heat. Carefully spoon the cornbread batter evenly over the hot chili, spreading it gently to the edges with a spatula. Place the whole skillet into the preheated oven and bake until the cornbread top is deep golden brown and a toothpick inserted into the center comes out clean.
