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Cajun Chili & Cornbread

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Why I Love This Recipe

This recipe uses ground turkey and is a healthy alternative to the usual ground beef.

Ingredients You'll Need

1 pound lean (93%) ground turkey
1 can (11 ounces) chili beans in sauce
2 tablespoons Cajun seasoning, divided
1 garlic clove, pressed
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, chopped
4 ounces sharp cheddar cheese, shredded, divided (1 cup)
2 packages (8.5 ounces each) corn muffin mix
1/2 cup water
3 eggs


Preheat oven to 350F. In a skillet, cook and stir ground turkey over medium heat 8-10 minutes or until no longer pink; drain if necessary.

In small bowl, combine turkey, chili beans, 1 tablespoon of the seasoning mix and garlic.

Slice 6 rings from both red and green bell pepper for a total of 12 rings. Arrange bell pepper rings in an overlapping circular pattern in bottom of skillet.

Chop onion; sprinkle over pepper rings.

Carefully spoon chili mixture over vegetables.

In a bowl, combine muffin mix, remaining seasoning mix and half of the cheese.

Add water and eggs; mix until smooth.

Pour batter evenly over chili mixture. Bake, uncovered, 30-35 minutes or until cake tester inserted in center comes out clean.

Carefully remove skillet to cooling rack. Loosen edges of cornbread from skillet.

To unmold cornbread, place a 15" pc. of parchment paper over cornbread. Place a baking sheet over parchment paper. Carefully invert cornbread onto baking sheet; place on inverted rack.

Sprinkle with remaining shredded cheese. Serve Yield: 12 servings or 24 sample servings

Tip: Lean (90%) ground beef, cooked and drained, can be substituted for ground turkey, if desired.

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