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Turkey Chili with Corn Muffin Topping

  • 95minutes
  • 416calories

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Source: www.womansday.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 tsp oil

  2. 1 lb Italian turkey sausage, removed from casings

  3. 1 cup coarsely chopped onions

  4. 1 cup coarsely chopped carrots

  5. 11/2 Tbsp chili powder

  6. 1 Tbsp minced garlic

  7. 1 tsp ground cumin

  8. 1/2 tsp salt

  9. 1 can (28 oz) tomatoes in puree

  10. 1 can (about 15 oz) black beans, rinsed

  11. 1 can (5 oz) chopped green chiles

  12. 1 medium zucchini, thinly sliced

  13. 1 box (8 or 8 1/2 oz) corn muffin mix

  14. 3/4 cup thinly sliced scallions

Instructions Jump to Ingredients ↑

  1. Have ready a shallow 21⁄2-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. Make-Ahead Tip: Can be made through Step 2 up to 3 days ahead.

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