Ingrédients pour Turkey Chipotle Chili With Pepper Jack Cheese Corn Cake Toppers
- Extra Virgin Olive Oil
- Ground Turkey Breast
- 1 medium onion, chopped
- Garlic Cloves
- 2 tablespoons chili powder
- Chipotle Chiles In Adobo
- Salt
- Beer
- Chicken Stock
- Stewed Tomatoes
- 15 oz can black beans, rinsed and drained
- Corn Muffin Mix
- 1 large egg
- 1/3 cup milk
- Monterey Jack Pepper Cheese
- Butter
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Comment préparer Turkey Chipotle Chili With Pepper Jack Cheese Corn Cake Toppers
- Brown the ground turkey in a large pot or Dutch oven over medium-high heat. Drain off any excess grease.
- Add the onion and bell pepper to the pot and cook until softened, about 5 minutes.
- Stir in the chipotle peppers in adobo sauce, chili powder, cumin, oregano, and garlic powder. Cook for 1 minute more.
- Pour in the crushed tomatoes, diced tomatoes, kidney beans, black beans, and chicken broth. Bring to a simmer, then reduce heat to low and cook for 20 minutes, or until the chili has thickened slightly.
- While the chili simmers, prepare the cornbread toppers: Preheat your oven to 400°F (200°C).
- In a medium bowl, combine the Jiffy corn muffin mix, egg, milk, and shredded pepper jack cheese. Mix until just combined.
- Fill a greased muffin tin about ¾ full with the cornbread batter.
- Bake for 12-15 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Serve the chili hot, topped with the cheesy cornbread muffins. Garnish with your favorite toppings like sour cream, avocado, or cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
100g
Fat
82g
Carbs
28g
