Generously butter a 2-quart baking dish or 10” deep pie pan; set on a parchment paper or foil lined sheetpan and set aside.
Heat the oil in a medium saucepan over medium high heat.
Sauté the onion and jalapeno until just tender, about 5 minutes.
Add the ground turkey, breaking up the large clumps and sauté until cooked through, about 3–4 minutes.
Add the garlic and sauté until fragrant, 1 minute.
Add the chili powder, cumin, black pepper and salt; stir to combine.
Stir in kidney and pinto beans, crushed tomatoes and tomato paste.
Bring to a boil then reduce to low and simmer uncovered for 15 minutes.
Preheat the oven to 375°F.
Pour the chili into the prepared pan.
Prepare corn muffin mix according to package directions.
Spoon corn muffin mixture evenly over the chili, gently spreading to cover.
Bake, uncovered, for 20–25 minutes or until golden brown and a toothpick inserted into the cornbread topping comes out clean.
If desired, serve with sour cream, sliced scallions and shredded cheddar cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (269g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 56 (21%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 29.9mg||9 %|
|Sodium 563.5mg||19 %|
|Potassium 899mg||24 %|
|Total Carbohydrate 37.5g||11 %|
|Dietary Fiber 12.5g||50 %|
|Sugars, other 25g|
|Protein 18.8g||27 %|
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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.
Calories per serving: 272
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