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Turkey Chili Cornbread Casserole

Ingredients
 

1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 jalapeno pepper, seeded and minced
2 tbsp chili powder
1/4 tsp each salt and pepper
1 each stalk celery and carrot, chopped
1 1/2 lb lean ground turkey or chicken
1 can (19 oz.) cajun stewed tomatoes
1 cup tomato sauce
1 can (19 oz.) red kidney beans, drained, and rinsed
1 cornbread topping:
2 cup corn kernels
1 cup all-purpose flour
1 cup buttermilk
1/2 cup cornmeal
1 egg
2 tbsp butter, melted
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cup shredded monterey jack or
1 cheddar cheese



 
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Preparation
 
In large deep skillet, heat oil over medium heat; cook onion and
garlic, stirring occasionally, for 3 minutes. Add jalapeno, chili
powder, salt and pepper; cook, stirring, for 1 minute. Add celery,
carrot and turkey; cook, stirring to break up turkey, for about 10
minutes or until no longer pink.

Stir in tomatoes, breaking up with spoon; stir in tomato sauce. Bring
to boil; reduce heat to low and simmer for 5 minutes. Stir in kidney
beans and coriander. Pour into 13 x 9 inch baking dish.

Cornbread Topping: In bowl, whisk together corn, flour, buttermilk,
cornmeal, egg, butter, baking powder, baking soda and salt; spoon
evenly over filling. Sprinkle with cheese.

Bake in 400øF oven for 30 to 35 minutes or until set and deep golden.
Let stand for 10 minutes. Makes 8 servings. Typed in MMFormat by
[email protected] Source: Canadian Living 20th Anniversary Cookbook

 

 
Servings:
8


 

 

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