Turkey Chili Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.32 lbs. Shop Rite Ground Lean Turkey1 box Jiffy Corn Muffin Mix1 cup Frozen Yellow Sweet Corn kernels, thawed1 Large Sweet Potato (about 1 lb), peeled and chopped1/4 c Water1 tbsp Canola Oil1 Raw Jumbo Onion (about 1 lb)3 Cloves of Garlic1 tbsp Old El Paso Jalapeno Slices, finely chopped1 tbsp Chili Powder1 tsp Ground Cumin1 can (14.5 oz) Red Pack Diced Tomatoes in Juice1 can (14.5 oz) Red Pack Diced Tomatoes with Basil, Garlic, & Oregano1 can (15 oz) Shop Rite Black Beans
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.
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.
Nutritional Info 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
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