Monday, August 8, 2011

Turkey Chili Pot Pie

Recipe Taken From:
Good Housekeeping Magazine
January 2011


1 package (8 1/2-ounce) cornbread or corn muffin mix
1 cup frozen corn kernels, thawed
1 pound sweet potatoes, peeled and chopped
1/4 cup water
1 tablespoon vegetable oil
1 large (1-pound) onion, finely chopped
1 pound lean ground turkey
2 cloves garlic, finely chopped
1 tablespoon finely chopped pickled jalapeƱos
1 tablespoon chili powder
1 teaspoon ground cumin
2 cans no-salt-added fire-roasted diced tomatoes, drained
1 can no-salt-added rinsed black beans, drained
1 tablespoon chopped fresh cilantro leaves, for garnish


Preheat oven to 400 degrees F.
In medium bowl, prepare cornbread mix as label directs, but use only half of liquid specified. Fold corn into batter; set batter aside.
Place sweet potatoes and water in microwave-safe medium bowl. Cover with vented plastic wrap and microwave on High 5 minutes or until tender.
In deep 12-inch enamel-coated or well-seasoned plain cast-iron skillet, heat oil on medium-high. Add onion and cook 5 to 7 minutes or until browned, stirring occasionally. Add turkey, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cook 3 minutes or until lightly browned, breaking up meat into small pieces. Add garlic, jalapeƱos, chili powder, cumin, and sweet potatoes with their liquid. Cook 1 minute, stirring.
Add tomatoes, beans, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Heat until bubbling, stirring occa­sionally. Dollop cornbread mixture over top, leaving 1-inch rim around edge. With spatula, spread mixture to cover most of surface.
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.

Notes & Tips:

If your skillet isn't large enough to hold the chili and topping, transfer chili to a 3-quart shallow baking dish before topping with cornbread batter. Instead of ground turkey, I used ground venison, it is also very lean, but has a heartier taste. I liked this recipe, but I def. fell into the category of having a "too small skillet". Also, I omited the cilantro, because I didn't have any.

Nutrition Facts:
Calories 465
Total Fat 13g
Saturated Fat 4g
Cholesterol 82mg
Sodium 765mg
Total Carbohydrate 66g
Dietary Fiber 8g
Protein 25g

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