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Prep Time
15 mins
Total Time
5 h 30 m


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


Step 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.

Step 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.


Use any fully cooked deli sausage in place of the chorizo.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving: 1/8 of the recipe
17 g
Saturated Fat:
3 g
48 g
10 g
10 g
70 mg
24 g
970 mg
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