Name: Turkey chili with cornbread topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz 99% lean ground turkey; 3 tbsp canned black beans, drained and rinsed; 3 oz canned tomatoes with green chilies; 1/4 medium yellow onion, diced; 1 tsp chili powder; 3/4 tsp cumin; 3/4 tsp salt; 1 tsp canola oil; 1/3 cup yellow cornmeal; 2 tbsp all-purpose flour; 1 large egg white; 1 1/2 tbsp 2% milk; 1/8 tsp baking powder; 3 tbsp water

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. Heat half the oil in an 8-inch ovenproof skillet over medium heat. Add the onion and cook until softened, about 3 minutes.
Add the ground turkey to the skillet. Cook, breaking up the meat with a spoon, until no longer pink. Stir in the chili powder, cumin, and half the salt. Done when The turkey is no longer pink and the mixture is fragrant., 165°F.
Stir in the beans, tomatoes with their juices, and the water. Reduce heat and simmer for 5 minutes until thick but still saucy while you prepare the topping.
In a small bowl, whisk together the cornmeal, flour, baking powder, and the rest of the salt. Stir in the egg white, milk, and the rest of the oil until just combined.
Drop spoonfuls of the batter over the chili and spread it gently to the edges. Bake for 15 minutes until the topping is golden and a toothpick comes out clean. Let it rest for 5 minutes. Done when A toothpick inserted into the cornbread comes out clean., 160°F in the thickest part.

Nutrition

Ingredients

Instructions

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