Smoky, spicy turkey chili topped with a layer of moist, crispy crusted cornbread. Cooked up in a cast iron skillet to assure that you won't spend a load of time doing dishes!
1jalapeno pepperseeded, membrane removed, and finely diced
1ounce(1 square) unsweetened chocolate (I used Baker's)
1Tablespoonchili powder
Kosher salt and pepperto taste
¼teaspoonred pepper flakes
1(8 oz.) can no-salt-added tomato sauce
1cupcorn & black bean salsa
1cupfrozen corn niblets
1cupblack beans
1cupchili beans
½cupreduced-fat cheddar cheeseshredded
1(8 oz.) package corn muffin mixplus ingredients called for on box
Instructions
Brown ground turkey in an oven safe cast iron skillet over medium heat. Drain excess fat from skillet.
Add onion, celery, bell pepper, jalapeno, garlic, chili powder, salt, and peppers. Cook until onions turn translucent and peppers are softened, about 4 minutes.
Add in tomato sauce, salsa, corn, and beans. Cook until mixture is hot and bubbly. Turn heat to medium low and allow mixture to simmer for 10 minutes.
Heat oven to 400 F.
Mix corn muffin mix according to directions on package. Stir in cheese. Spoon the mixture evenly over top of skillet. Sprinkle top with additional cheese, if desired.
Place skillet in oven and bake for 20-25 minutes or until cornbread is golden brown.
Carefully transfer skillet to a wire rack and allow it to cool for 10 minutes before serving.