Southwestern Turkey Chili and Cornbread

Ingredients

• 29 ounce spicy black beans canned
• 28 ounce canned tomatoes whole canned
• 8.5 ounce corn muffin mix 
• 1  eggs 
• 1 tablespoon flour all-purpose
• 4 servings cilantro leaves fresh chopped for garnish
• 10 ounces pd of ground turkey lean crumbled
• 11 ounce mexicorn kernel corn ) canned
• 1 tablespoon olive oil 
• 4 servings onion red chopped for garnish
• 4 servings cup heavy whipping cream sour for garnish
• 0.3 cup tomato paste 

Equipment

• bowl
• frying pan
• oven
• whisk
• pot
• baking pan
• toothpicks

Directions

1. Watch how to make this recipe.
2. Spray an 8 by 8 by 2-inch baking pan with nonstick spray.
3. Drain all but 2 tablespoons liquid from Mexicorn.
4. Place reserved 2 tablespoons liquid in a medium bowl.
5. Add egg to liquid and whisk to blend. Stir in Mexicorn.
6. Add corn muffin mix and stir until just combined.
7. Transfer mixture to prepared pan.
8. Bake until a toothpick inserted into center comes out clean, about 20 minutes.
9. Meanwhile, in a large resealable bag, toss turkey with flour until flour is absorbed into meat.
10. Heat oil in a wide 2-quart pot over medium heat.
11. Add turkey and cook until browned, about 5 minutes. Crush the canned tomatoes by hand and add tomatoes and liquid.
12. Add beans and tomato paste. Simmer over medium-low heat until chili is slightly thick, about 8 minutes. Spoon chili into bowls. Top with sour cream, cilantro, and onion.
13. Serve hot with corn bread.
14. Preheat oven to 400 degrees F.