Turkey Chili Pot Pie

Recipe Taken From:
Good Housekeeping Magazine
January 2011

Ingredients:

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
Salt
Pepper
2 cloves garlic, finely chopped
1 tablespoon finely chopped pickled jalapeños
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

Preparation:

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, jalapeños, 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