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prep time
20 Min
cook time
30 Min
method
Stove Top
yield
4 to 5 people
Ingredients
- 1/4 cup evoo
- 1 1/2 pounds ground turkey/non lean
- 1 can dark read kidney beans or great northern beans
- 1 medium sweet onion
- 1 large carrot
- 1 stick stalk of celery
- 1 can chopped italian or rotel tomatoes
- 1 box jiffy mix corn bread
- 3 tablespoons sour cream
- 1 can corn/drained or frozen corn/ 2 cups
- 5 dashes chili powder
- 4 dashes garlic powder
- 2 tablespoons lemon or lime juice/subsitute for salt
- 1 teaspoon sugar
- 3 dashes sweet paparika
- 1 package shredded cheedar cheese
How To Make quick turkey chili skillet
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Step 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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Step 2In a large flat bed pan, oiled with EVOO, Brown onions first then add turkey and brown
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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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