Ingredients
- 11 ounce mexicorn
- 1 ounce egg
- 8 1/2 ounce corn muffin mix
- 11 ounce mexicorn
- 1 ounce egg
- 8 1/2 ounce corn muffin mix
- 10 ounce ground turkey
- 1 tablespoon flour
- 1 tablespoon olive oil
- 1 can spicy black beans
- 1 can stewed tomatoes
Preparation
Baking Directions:
CORN BREADPreheat oven to 400 degrees.
Spray 8x8x2-inch baking pan with nonstick spray.
Drain all but 2 tablespoons liquid from Mexicorn.
Place reserved 2 tablespoons liquid in a medium bowl.
Add egg to liquid and whisk to blend.
Stir in Mexicorn.
Add corn muffin mix and stir until just blended.
Transfer mixture to prepared pan.
Bake until a toothpick inserted into center of corn bread comes out clean, about 20 minutes.
CHILIIn a Ziploc bag, toss turkey with flour, until flour is absorbed into meat.
Heat oil in a wide 2-quart pot over medium heat.
Saute the turkey until browned, about 5 minutes.
Add the beans and tomatoes.
Simmer over medium low heat until chili is slightly thick, about 8 minutes.
Spoon chili into bowls.
Top with sour cream, cilantro, and onion.
Serve hot with corn bread.
Storage and Leftovers: Cover tightly and store corn bread at room temperature for up to 3 days.
Cover tightly and store chili in refrigerator for up to 3 days.
Reheat over medium heat.
Serving Directions:
Spoon chili into bowls.
Top with sour cream, cilantro, and onion.
Serve hot with corn bread.
