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.

Servings:
Makes 12 servings.
Prep Time:
20 mins
Total Time:
1 hr 30 mins
Ingredients
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Chili:see savings

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6 slicesbacon, choppedsee savings

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1 largeonion, choppedsee savings

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6 clovesgarlic, mincedsee savings

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1-1/2 poundsturkey breast cutlets, cut into 1/2-inch piecessee savings

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1/4 cupchili powdersee savings

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1-1/2 teaspoonsground cuminsee savings

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1 can(12 ounces) beersee savings

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1/2 cupketchupsee savings

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1-1/2 teaspoonsdried oreganosee savings

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3/4 teaspoonsaltsee savings

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1/4 teaspoonblack peppersee savings

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3 cans(15 ounces each) black beans, drained and rinsedsee savings

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Topping:see savings

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1-1/2 cupsyellow cornmealsee savings

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1 tablespoonbaking powdersee savings

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3/4 teaspoonsaltsee savings

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1 cupmilksee savings

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1 eggsee savings

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1-1/2 teaspoonslight-brown sugarsee savings

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6 ouncesshredded cheddar cheese (1-1/2 cups)see savings

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1 jar(4 ounces) pimiento, drainedsee savings

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3jalapeno chile peppers, seeded and chopped (3 tablespoons)see savings

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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