quick turkey chili skillet
(1 rating)
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A real crowd pleaser
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(1 rating)
yield
4 to 5 people
prep time
20 Min
cook time
30 Min
method
Stove Top
Ingredients For quick turkey chili skillet
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1/4 cevoo
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1 1/2 lbground turkey/non lean
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1 candark read kidney beans or great northern beans
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1 mdsweet onion
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1 lgcarrot
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1 stickstalk of celery
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1 canchopped italian or rotel tomatoes
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1 boxjiffy mix corn bread
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3 Tbspsour cream
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1 cancorn/drained or frozen corn/ 2 cups
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5 dashchili powder
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4 dashgarlic powder
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2 Tbsplemon or lime juice/subsitute for salt
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1 tspsugar
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3 dashsweet paparika
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1 pkgshredded cheedar cheese
How To Make quick turkey chili skillet
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1Preps: Hand dice onions into large pieces, mince in food processor, chopped carrots and celery to a fine state. Mix corn bread batter adding 1/2 cup less liquid, sour cream and one can of drained corn with a dash of sugar. Preheat oven on at 350o for cornbread
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2In a large flat bed pan, oiled with EVOO, Brown onions first then add turkey and brown
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3When Turkey is fully browned, add one can of chopped tomatoes, one can of dark red kidney beans or great northern beans, celery and carrot mixture, all remaining seasoning. cover and simmer on low heat for 15 minutes.
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4In oiled Iron skillet, pour in corn bread batter with corn and cook on low heat until bubbling. Take out and cook 10 minutes in oven. Remove when cooked. Not never cook in skillet, high heat burns the bottom.
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5With a large slotted spoon, cover cooked corn bread with chili and cover with the entire package of cheddar cheese. Melt cheese on top in microwave or oven when melted. Serve with a cake server.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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