Cornbread-Topped Slow Cooker Chili
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- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 5 h 30 m
- Serves
- 8
Ingredients
- 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
- 1
- onion, chopped
- 1/3 cup
- tomato paste
- 75 mL
- 3
- 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
Directions
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.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving: 1/8 of the recipe
- Calories:
- 420
- Fat:
- 17 g
- Saturated Fat:
- 3 g
- Carbs:
- 48 g
- Fibre:
- 10 g
- Sugar:
- 10 g
- Cholesterol:
- 70 mg
- Protein:
- 24 g
- Sodium:
- 970 mg
