Cajun Chili & Cornbread
  • 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
  1. 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.
  2. In small bowl, combine turkey, chili beans, 1 tablespoon of the seasoning mix and garlic.
  3. 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.
  4. Chop onion; sprinkle over pepper rings.
  5. Carefully spoon chili mixture over vegetables.
  6. In a bowl, combine muffin mix, remaining seasoning mix and half of the cheese.
  7. Add water and eggs; mix until smooth.
  8. Pour batter evenly over chili mixture. Bake, uncovered, 30-35 minutes or until cake tester inserted in center comes out clean.
  9. Carefully remove skillet to cooling rack. Loosen edges of cornbread from skillet.
  10. 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.
  11. Sprinkle with remaining shredded cheese. Serve Yield: 12 servings or 24 sample servings
  12. Tip: Lean (90%) ground beef, cooked and drained, can be substituted for ground turkey, if desired.
This recipe uses ground turkey and is a healthy alternative to the usual ground beef.