Cornbread Topped Slow Cooker Chili

Prep Time: 15 minutes
Total Time: 5 hours 30 minutes
Makes: 8

Ingredients

  1. 1 lb (500 g) ground turkey
  2. 1 pkg (100 g) Sensations by Compliments Dry Mild Chorizo Sausage (or other dry cured sausage), diced
  3. 1 can (796 mL) diced tomatoes
  4. 1 can (540 mL) white beans, drained and rinsed
  5. 1 onion, chopped
  6. 1/3 cup (75 mL) tomato paste
  7. 3 cloves garlic, minced
  8. 1 tbsp (15 mL) ancho chili powder
  9. 1 tsp (5 mL) ground cumin
  10. 8.5 oz (240 g) cornbread muffin mix (plus ingredients required on pkg)
  11. 1 1/2 cups (375 mL) frozen corn kernels
  12. 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.