Spicy turkey chili top with cornbread.
Start by chopping onion, garlic, jalapeno, and red chili pepper. Set aside. In a pot brown turkey w/ about 1 tablespoon olive oil for 4-5 minutes on med/high heat. Once turkey is browned add chopped veggies. Allow them to cook w/ turkey for about 5 minutes or until softened. Then mix in tomato paste, diced tomatoes, chili powder, cumin, cayenne pepper, salt, pepper. Let simmer for about 20 minutes, until sauce thickens (stir occasionally). Preheat oven to 400 degrees. Follow directions on Jiffy cornbread box. I used an 8x8 glass pan. Grease sides of the pan. Put chili in pan, sprinkle desired amount of cheese on top, lastly spread corn bread mix on top evenly. Optional: you can sprinkle some cheese on top of the corn bread mix. Bake in oven according to box directions. Let it sit and cool before you cut/serve..
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (158g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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