Cornbread Topped Slow Cooker Chili

8
Easy
Dinner

Characteristics

High Fibre Without nuts Kid Approved

Nutritional Facts Per Serving

420
Calories
24 g
Protein
48 g
Carbs
10 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 420
  • Lipides 17 g
    • Saturated fat  3 g
  • Cholesterol 70 mg
  • Sodium  970 mg
  • Carbs 48 g
    • fiber  10 g
    • Sugar  10 g
  • Protein 24 g

Ingredients

  • 1 lb (500 g) ground turkey
  • 1 pkg (100 g) Sensations by Compliments Dry Mild Chorizo Sausage (or other dry cured sausage), diced
  • 1 can (796 mL) diced tomatoes
  • 1 can (540 mL) white beans, drained and rinsed
  • 1 onion, chopped
  • 1/3 cup (75 mL) tomato paste
  • 3 cloves garlic, minced
  • 1 tbsp (15 mL) ancho chili powder
  • 1 tsp (5 mL) ground cumin
  • 8.5 oz (240 g) cornbread muffin mix (plus ingredients required on pkg)
  • 1 1/2 cups (375 mL) frozen corn kernels
  • 1/4 cup (60 mL) finely chopped fresh cilantro

Method

  1. Combine turkey (crumbled), chorizo, tomatoes, white beans, onion, tomato paste, garlic, chili powder and cumin in large slow cooker (4.5 to 6 L capacity). Cover and cook 3 to 3 1/2 hr. on LOW setting until turkey is cooked through.
  2. Just before turkey mixture finishes cooking, prepare cornbread muffin mix according to package directions; set batter aside in bowl. Stir corn kernels into chili. Spoon cornbread batter over top. Cover and cook 1 1/2 hr. on HIGH setting until tester inserted into centre of cornbread comes out clean. Let stand 15 min. Sprinkle with cilantro before serving.
Tip:
Use any fully cooked deli sausage in place of the chorizo.

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