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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 405.8
  • Total Fat: 37.8 g
  • Cholesterol: 52.8 mg
  • Sodium: 735.1 mg
  • Total Carbs: 55.7 g
  • Dietary Fiber: 6.6 g
  • Protein: 22.5 g

View full nutritional breakdown of Turkey Chili Pot Pie calories by ingredient
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Turkey Chili Pot Pie

Submitted by: PLEEBLES

Introduction

From Good Housekeeping Magazine. They say 6 servings is 465 calories, this is why I also enter my own data based on my food - I got over 500 so I made it down to 8 servings which is a more reasonable 405 calories. From Good Housekeeping Magazine. They say 6 servings is 465 calories, this is why I also enter my own data based on my food - I got over 500 so I made it down to 8 servings which is a more reasonable 405 calories.
Number of Servings: 8

Ingredients

    1.32 lbs. Shop Rite Ground Lean Turkey
    1 box Jiffy Corn Muffin Mix
    1 cup Frozen Yellow Sweet Corn kernels, thawed
    1 Large Sweet Potato (about 1 lb), peeled and chopped
    1/4 c Water
    1 tbsp Canola Oil
    1 Raw Jumbo Onion (about 1 lb)
    3 Cloves of Garlic
    1 tbsp Old El Paso Jalapeno Slices, finely chopped
    1 tbsp Chili Powder
    1 tsp Ground Cumin
    1 can (14.5 oz) Red Pack Diced Tomatoes in Juice
    1 can (14.5 oz) Red Pack Diced Tomatoes with Basil, Garlic, & Oregano
    1 can (15 oz) Shop Rite Black Beans

Directions

1. Preheat oven to 400 F.
2. Prepare cornbread mix as directed except use HALF of liquid specified. Fold corn into batter, set aside.
3. Place sweet potatoes and water in microwave-safe bowl. Cover with plastic wrap and microwave on high 5 minutes or until tender.
4. In deep 12-in. enamel-coated or well-seasoned cast-iron skillet, heat oil on medium-high. Add onion and cook 5-7 min. or until browned, stirring occasionally. Add turkey, 1/4 tsp salt, and 1/4 tsp pepper. Cook 3 minutes or until lightly browned, breaking up meat into small pieces. Add garlic, jalapenos, chili powder, cumin, and sweet potatoes with their liquid. Cook 1 minute, stirring.
5. Add tomatoes, beans, 1/2 tsp salt and 1/2 tsp pepper. Heat until bubbling, stirring occasionally. Dollop cornbread mixture over top, leaving 1-in rim around edge. With spatula, spread mixture to cover most of surface.
6. Place skillet on foil-lined jelly roll pan to catch any drips. Bake 22 minutes or until golden brown on top and bubbling. Garnish with cilantro.

Number of Servings: 8

Recipe submitted by SparkPeople user PLEEBLES.






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