Chili-Cornbread Skillet

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.

Recipe from Family Circle
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  • 1 green pepper, cored and diced
  • 1 1/4 pounds ground turkey
  • 1 can (15.5 ounces) chili-seasoned pinto beans (such as S & W)
  • 1 box (8.5 ounces) corn-muffin mix
  • 2 eggs
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.
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.
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

Per Serving: cal. (kcal) 425, Fat, total (g) 17, chol. (mg) 150, sat. fat (g) 5, carb. (g) 44, fiber (g) 4, pro. (g) 25, sodium (mg) 993, Percent Daily Values are based on a 2,000 calorie diet
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