Best Southwestern Turkey Chili And Cornbread Recipes

Southwestern Turkey Chili and Cornbread image

Provided by Sandra Lee

Time 25m

Yield 4 servings

Number Of Ingredients 13

Nonstick vegetable cooking spray
1 (11-ounce) can Mexicorn
1 egg
1 (8 1/2-ounce) package corn muffin mix
10 ounces lean ground turkey, crumbled
1 tablespoon all-purpose flour
1 tablespoon olive oil
1 (28-ounce) can whole tomatoes
2 (14 1/2-ounce) can spicy black beans
1/4 cup tomato paste
Sour cream, for garnish
Chopped fresh cilantro leaves, for garnish
Chopped red onion, for garnish

Steps:

Spray an 8 by 8 by 2-inch baking pan with nonstick spray. Drain all but 2 tablespoons liquid from Mexicorn. Place reserved 2 tablespoons liquid in a medium bowl. Add egg to liquid and whisk to blend. Stir in Mexicorn. Add corn muffin mix and stir until just combined. Transfer mixture to prepared pan. Bake until a toothpick inserted into center comes out clean, about 20 minutes.
Meanwhile, in a large resealable bag, toss turkey with flour until flour is absorbed into meat. Heat oil in a wide 2-quart pot over medium heat. Add turkey and cook until browned, about 5 minutes. Crush the canned tomatoes by hand and add tomatoes and liquid. Add beans and tomato paste. Simmer over medium-low heat until chili is slightly thick, about 8 minutes. Spoon chili into bowls. Top with sour cream, cilantro, and onion. Serve hot with corn bread.
Preheat oven to 400 degrees F.

Southwestern Turkey Chili and Cornbread image

Provided by Patty Ward @homecook373100

Categories Turkey

Number Of Ingredients 15

- chili ingredients
12 ounce(s) lean ground turkey breast meat
1 tablespoon(s) all purpose flour
1 tablespoon(s) olive oil
1 - 28 oz can whole tomatoes
2 - 14 1/2 oz can spicy black beans
1/4 cup(s) tomato paste
- sour cream, fresh cilantro leaves, chopped red onion, for garnish
- corn bread ingredients - pre-heat oven to 400 degrees f.
- 11 oz can mexicorn, reserve 2 tbls liquid
1 - egg
1 - 8 1/2 package corn muffin mix
- non-stick cooking spray
CHILI INGREDIENTS
CORN BREAD INGREDIENTS

Steps:

Spray an 8X8X2 inch baking pan with non-stick spray. Drain all but 2 tablespoons liquid from Mexicorn. Place reserved 2 tablesppon liquid in a medium bowl. Add egg to liquid and whisk to blend. Stir in Mexicorn, add corn muffin mix and stir until just combined. Transfer mixture to prepared pan. Bake until toothpick inserted in center comes out clean, about 20 minutes.
Chili: Meanwhile in a large resealable bag toss turkey in flour until flour is absorbed by meat. Heat oil in a wide 2 quart pot over medium heat. Add turkey and cool untiled bowned, about 5 minutes. Crush the canned tomatoes by and and add tomatoes and liquid. Add beans and tomato paste. Simmr over medium-low heat until chilis is slightly thick about 8-10 minutes. Spoon chili into bowls. Top with sour cream, cilantro, and onion. Serve hot with cornbread.