Chili Pot Pie

This has quickly become one of my go-to recipes. Chili and cornbread is a natural combination, but throwing it together in the same pan keeps the bread nice and moist! 

Chili Pot Pie

Ingredients

• 1 tbsp olive oil
• 1lb ground turkey
• 1/2 onion, diced
• 1 red pepper, diced
• 1 green pepper, diced
• 2 garlic cloves, minced
• 15oz canned red kidney beans, drained
• 15oz crushed tomatoes
• 3 tbsp chili powder
• 2 tsp cumin
• crushed red pepper, to taste 
• 2 boxes Jiffy corn muffin mix
• 2 egg
• 2/3 cup milk
• 1 tsp vanilla

Heat olive oil over medium high heat in a large skillet. Crumble ground turkey into the pan and brown. Add onions, peppers, and garlic and season with salt and pepper to taste. Cook until the onions are translucent. Stir in the beans, tomato sauce and spices. Simmer for 15 minutes on low heat, uncovered. Stir periodically. If chili is becoming to thick, cover with lid.

Preheat oven to 400F.

In a bowl, whisk together the Jiffy mix, eggs, milk, and vanilla. 

Grease a 2.5qt casserole dish with cooking spray. Pour in the chili. Spread the cornbread mixture over the top of the chili. Bake for about 25 minutes until the center of the cornbread has puffed 

Serves 4 to 5

Notes from the Chef:

-Top with any of your favorite chili fixings like sour cream, cheese, avocado, etc.

-Feel free to doctor the cornbread mix with other spices, corn kernels, or cheese!

-If preparing the chili in advance and storing in the fridge, be sure to reheat the chili prior to topping with cornbread mix and baking to ensure even casserole heats evenly.