Turkey Skillet Chili With Cornbread Muffins
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 30 min · Turkey · high-protein
825 cal
50g protein
73g carbs
37g fat
per serving · estimated
Ingredients
- 3/4 lb ground turkey
- 2 cans (15 oz), drained canned kidney beans
- 2 cans (14.5 oz) canned diced tomatoes
- 1/2 cup tomato sauce
- 2 muffins corn muffin mix, prepared
- 1 large, diced yellow onion
- 1, diced bell pepper
- 1/2 cup sharp cheddar, shredded
- scant 1/2 cup sour cream
- 3/4 tbsp olive oil
- 2 tsp each chili powder, cumin, smoked paprika and salt
Method (tap to check — screen stays awake)
- Heat the oven to 400F, stir up the corn muffin batter, and get the muffins in first - they take 16 to 18 minutes and the chili cooks around them.
- Brown the turkey with the onion and pepper in the oil over medium-high for 8 minutes, letting it sit between stirs so it browns rather than steams.
- Add the chili powder, cumin, paprika and salt and cook 1 minute until fragrant, then pour in the tomatoes, tomato sauce and beans.
- Simmer hard and uncovered for 12 minutes, stirring now and then, until the chili has thickened enough that a spoon dragged across the pan leaves a trail.
- Ladle into bowls with cheddar and sour cream, and split a hot muffin over each.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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