Chili-Cornbread Skillet
Recipe from Family Circle

You need only five ingredients and one skillet to fix this main-dish recipe. Top the ground turkey and chili bean filling with cornbread batter made from a mix and bake right in the skillet.


Chili-Cornbread Skillet

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Servings: 6 servings
Prep Time: 5 mins
Total Time: 36 mins
Related Categories: Corn Bread, Green Peppers, Low Carb Turkey Dishes, Mexican Pinto Beans, Turkey
 
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Ingredients
  • 1 
    green pepper, cored and diced
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  • 1-1/4  pounds
    ground turkey
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  • 1  can
    (15.5 ounces) chili-seasoned pinto beans (such as S&W)
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  • 1 
    box (8.5 ounces) corn-muffin mix
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  • 2 
    eggs
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Directions
1.
Heat oven to 400 degrees F. In a 10-inch oven-proof skillet, heat 1 tablespoon oil over medium heat. Add green pepper; cook 5 minutes. Stir in ground turkey, 1/2 teaspoon salt and 1/4 teaspoon black pepper; cook 5 minutes, breaking apart with a spoon. Stir in beans and heat through. Remove skillet from heat.
2.
Stir 2 tablespoons of the dry corn muffin mix into mixture in skillet. Pour remaining corn muffin mix into a medium-size bowl. Add eggs and 1/4 cup water. Stir until well combined. Pour over chili mixture in skillet (it may not completely cover). Top with a twist or two freshly ground black pepper.
3.
Transfer to oven and bake at 400 degrees F for 20 minutes, or until top is firm and lightly browned (chili may bubble over edge). Let cool 5 minutes before serving.
Nutrition information
Calories 425, Total Fat 17 g, Saturated Fat 5 g, Cholesterol 150 mg, Sodium 993 mg, Carbohydrate 44 g, Fiber 4 g, Protein 25 g. Percent Daily Values are based on a 2,000 calorie diet
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