Turkey-Black Bean Chili Pie
Recipe from Family Circle

Chili is always a popular winter dish, and this hearty casserole recipe gives it a new look. To serve, scoop up a big spoonful of the cheesy cornbread topping along with the spicy chili for each guest.


Turkey-Black Bean Chili Pie

by 2  people


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Ingredients
  •  
    Chili:
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  • 6  slices
    bacon, chopped
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  • 1  large
    onion, chopped
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  • 6  cloves
    garlic, minced
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  • 1-1/2  pounds
    turkey breast cutlets, cut into 1/2-inch pieces
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  • 1/4  cup
    chili powder
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  • 1-1/2  teaspoons
    ground cumin
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  • 1  can
    (12 ounces) beer
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  • 1/2  cup
    ketchup
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  • 1-1/2  teaspoons
    dried oregano
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  • 3/4  teaspoon
    salt
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  • 1/4  teaspoon
    black pepper
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  • 3  cans
    (15 ounces each) black beans, drained and rinsed
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  •  
    Topping:
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  • 1-1/2  cups
    yellow cornmeal
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  • 1  tablespoon
    baking powder
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  • 3/4  teaspoon
    salt
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  • 1  cup
    milk
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  •  
    1 egg
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  • 1-1/2  teaspoons
    light-brown sugar
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  • 6  ounces
    shredded cheddar cheese (1-1/2 cups)
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  • 1  jar
    (4 ounces) pimiento, drained
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  • jalapeno chile peppers, seeded and chopped (3 tablespoons)
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Directions
1.
Chili: Saute bacon in non-aluminum large pot 5 to 6 minutes or until crispy. Add onion and garlic; cook until softened, about 10 minutes. Add turkey; cook 5 minutes or until almost cooked through. Add chili powder and cumin; cook 1 minute. Add beer, ketchup, oregano, salt, pepper and beans. Cover; bring to boiling. Reduce heat; simmer over low heat 30 minutes. (See Tip.)
2.
Pour chili into shallow 3-quart casserole or 13 x 9 x 2-inch glass baking dish.
3.
Heat oven to 425 degrees.
4.
Topping: Sift cornmeal, baking powder and salt into bowl. Whisk milk, egg and sugar in small bowl. Stir milk mixture into cornmeal mixture. Stir in cheese. Spoon dollops of mixture over warm chili. Sprinkle with pimiento and jalapeno.
5.
Bake in 425 degree oven for 25 minutes or until top is golden. Let stand 10 minutes before serving. Makes 12 servings.
6.
Make Ahead Tip: The chili may be prepared through step 1 and refrigerated, covered, up to 3 days ahead. Reheat; continue with step 2.

Nutrition information
Calories 320, Total Fat 9 g, Saturated Fat 4 g, Cholesterol 79 mg, Sodium 850 mg, Carbohydrate 32 g, Fiber 7 g, Protein 27 g. Percent Daily Values are based on a 2,000 calorie diet
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