Southwestern Turkey Chili and Cornbread

Patty Ward


I love that this recipe features ground turkey and black beans! Full of protein and goodness. We love it in our family. Have it a lot in the cooler months and winter. This also include the recipe for the cornbread.
Hope you like it too.
It is a Sandra Lee recipe. From her show semi-homeade cooking circa 2002.

★★★★★ 1 vote
4 Difficulty: Easy
15 Min
35 Min


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chili ingredients
12 oz
lean ground turkey breast meat
1 Tbsp
all purpose flour
1 Tbsp
olive oil
28 oz can whole tomatoes
14 1/2 oz can spicy black beans
1/4 c
tomato paste
sour cream, fresh cilantro leaves, chopped red onion, for garnish
corn bread ingredients - pre-heat oven to 400 degrees f.
11 oz can mexicorn, reserve 2 tbls liquid
8 1/2 package corn muffin mix
non-stick cooking spray



How to Make Southwestern Turkey Chili and Cornbread


  • 1Spray an 8X8X2 inch baking pan with non-stick spray. Drain all but 2 tablespoons liquid from Mexicorn. Place reserved 2 tablesppon liquid in a medium bowl. Add egg to liquid and whisk to blend. Stir in Mexicorn, add corn muffin mix and stir until just combined. Transfer mixture to prepared pan. Bake until toothpick inserted in center comes out clean, about 20 minutes.
  • 2Chili: Meanwhile in a large resealable bag toss turkey in flour until flour is absorbed by meat. Heat oil in a wide 2 quart pot over medium heat. Add turkey and cool untiled bowned, about 5 minutes. Crush the canned tomatoes by and and add tomatoes and liquid. Add beans and tomato paste. Simmr over medium-low heat until chilis is slightly thick about 8-10 minutes. Spoon chili into bowls. Top with sour cream, cilantro, and onion. Serve hot with cornbread.

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About Southwestern Turkey Chili and Cornbread

Course/Dish: Turkey, Chili
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #fast, #tasty, #fall winter

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