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Turkey Chili with Corn Muffin Topping

  • 6servings
  • 130minutes

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Source: www.womansday.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, E
MineralsCopper, Natrium, Fluorine, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon(s) oil

  2. 1 pound(s) Italian turkey sausage , removed from casings

  3. 1 cup(s) coarsely chopped onions

  4. 1 cup(s) coarsely chopped carrots

  5. 1 1/2 tablespoon(s) chili powder

  6. 1 tablespoon(s) minced garlic

  7. 1 teaspoon(s) ground cumin

  8. 1/2 teaspoon(s) salt

  9. 1 can(s) (28 oz) tomatoes in puree

  10. 1 can(s) (about 15 oz)

  11. black beans , rinsed

  12. 1 can(s) (5 oz) chopped green chiles

  13. 1 medium zucchini , thinly sliced

  14. 1 box(es) (8 or 8 1/2 oz) corn muffin mix

  15. 3/4 cup(s) thinly sliced scallions

Instructions Jump to Ingredients ↑

  1. Have ready a shallow 2 1⁄2-qt baking dish.

  2. Heat oil in a large, deep nonstick skillet. Add sausage, onions, carrots, chili powder, garlic, cumin and salt; cook until sausage is no longer pink. Add tomatoes, beans and chiles; simmer 8 minutes, or until slightly thickened. Remove from heat; stir in zucchini. Transfer to baking dish. Cool, cover and refrigerate up to 3 days.

  3. To bake: Heat oven to 400°F. Bake chili 35 minutes, or until bubbles start to form around edges.

  4. Meanwhile, prepare muffin mix as package directs, adding the scallions. Top chili with large spoonfuls. Bake 25 minutes longer, or until topping is golden and cooked through.

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