Turkey Chili Cornbread Casserole
Author: myutensilcrock.com
Prep time:
Cook time:
Total time:
- 1 lb ground turkey {I use white meat}
- 1 16 oz jar salsa {I use lower sodium, medium-heat}
- 1 15 oz can black beans, drained and rinsed {I use no added sodium}
- 1 15 oz can tomato sauce {I use - you guessed it - no salt added}
- 1 t cumin
- 2 t chili powder (feel free to mix and match different varieties if you have them}
- Your favorite cornbread recipe {batter that would fill an 8" x 8" pan, like this recipe}
- Brown the turkey in a pot, breaking it up as you go.
- When it's browned, add the salsa, black beans, and tomato sauce, stirring to heat it through. The chili should be loose and have some liquid to spare.
- When it starts to bubble, add the spices, and incorporate well. Turn off heat and set aside.
- Meanwhile, mix your cornbread batter together.
- Heat the oven to 400.
- Place some of the cornbread batter at the bottom of one large or several small casserole dishes. Try to push it toward the edges.
- Fill the middle of the casserole dish(es) with the chili, pushing the batter to the outside if possible.
- With the remaining batter, dot the top of the chili. If you like, make a thin layer of cornbread batter that covers the chili.
- Bake at 400 until the cornbread is set. This may take about 30 min, but check on it after 20 and 25 minutes.
- Enjoy! This recipe is great straight out of the oven, or reheated for about 30 seconds per serving.
Recipe by My Utensil Crock at http://www.myutensilcrock.com/2015/09/07/turkey-chili-cornbread-casserole/
3.4.3177