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

by 17  people


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Servings: 6 servings
Prep Time: 5 mins
Total Time: 36 mins

 
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Ingredients
  • 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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  • box (8.5 ounces) corn-muffin mix
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  • 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
Per serving: 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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S O B Texas Chili
S O B Texas Chili

This chili recipe has been handed down in our Texas family for generations. We're not sure, but our best guess is it originated sometime in the second half of the 1800's. It has been modified slightly (i.e., original recipe called for 5 pounds beef, 1 pound tallow), but is essentially true to the original. It has not fallen prey to fad ingredients or the desire for heat. It is a great, traditional bowl of Texas chili. My father, Bob, perfected the recipe (hence the name) and while it can't boast a litany of chili championships (because it's never been entered), it has been the champion of countless gatherings of family and friends for over a century. The chili was a staple of our household growing up and is as nostalgic for me as any comfort food I know.

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