We love chili & cornbread so why not put them together in 1 dish? The sweetness of the cornbread baked on top of the chili is such a great combination! I will be making this again!
Recipe makes 9 large servings
1 serving = 8 weight watchers points+ / 10 weight watchers smart points
1 lb 85% lean ground turkey (did you know you can get these in the freezer section at Aldi for less than $2?)
1 medium yellow onion diced
1 green bell pepper diced
1 clove garlic minced
15 oz can black beans drained & rinsed
15 oz can kidney beans drained & rinsed
15 oz can corn drained
28 oz can diced tomatoes (not drained)
1 tbsp chili powder
1 tbsp cumin
Salt & Pepper to taste
8.5 oz box jiffy cornbread mix
1 cup 1% milk
Start by browning your turkey in a large soup pot.
Once turkey is cooked thoroughly add onion & green pepper. Once they are softened add garlic & cook another minute or so.
Add black beans, kidney beans, corn, tomatoes, chili powder, cumin, salt, & pepper. Cook over medium low heat for about 5 minutes.
Meanwhile stir together cornbread mix, egg, & milk.
Separate the chili into ramekins. My ramekins were big so I was able to fit 1 cup into each. I filled 8 large ramekins & 2 small.
Spoon cornbread mix over top of chili. I was able to fit 1/4 cup into each large one.
Place ramekins on a large baking sheet in case they spill. Bake in a preheated 375 degree oven for 15-20 minutes.
They even look nice enough to serve to company!