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turkey chili loaded with cornbread muffins

Turkey Chili with Loaded Cornbread Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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Servings

4 Servings

Ingredients

  • 1 box cornbread mix
  • ½  cup frozen corn
  • 4 green onions sliced
  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion chopped
  • 2 teaspoons chili powder
  • 2 bay leaves
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon ground cumin
  • 1 14.5-ounce can diced tomatoes
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 1 tablespoon cocoa powder
  • 1 tablespoon brown sugar
  • 4 cups diced cooked turkey
  • 1 avocado pitted and sliced

Instructions

  • Prepare muffin mix according to instructions on package using dairy substitutes. Stir in corn and green onions and pour batter into muffin tin. Bake according to box instructions.
  • Heat olive oil in a large pan over medium high heat. Add onion and sauté 5 minutes or until softened. Add chili powder, bay leaves, oregano, basil and cumin and sauté 2 minutes more or until fragrant. Stir in tomatoes, pinto beans, Worcestershire, vinegar, cocoa powder, brown sugar and turkey. Bring to a boil, cover and reduce to a simmer. Cook at least 30 minutes and up to 2 hours.
  • Garnish with avocado slices and serve with corn muffins.