Cornbread-Topped Slow Cooker Chili

  • Prep Time 15 min
  • Total Time 5 h 30 min
  • Serves: 8

Ingredients

  • 1 lb ground turkey 500 g
  • 1 pkg Sensations by Compliments Dry Mild Chorizo Sausage (or other dry cured sausage), diced 100 g
  • 1 can diced tomatoes 796 mL
  • 1 can white beans, drained and rinsed 540 mL
  • 1 onion, chopped
  • 1/3 cup tomato paste 75 mL
  • 3 cloves garlic, minced
  • 1 tbsp ancho chili powder 15 mL
  • 1 tsp ground cumin 5 mL
  • 8.5 oz cornbread muffin mix (plus ingredients required on pkg) 240 g
  • 1 1/2 cups frozen corn kernels 375 mL
  • 1/4 cup finely chopped fresh cilantro 60 mL

Directions

  • Step 1

    Combine turkey (crumbled), chorizo, tomatoes, white beans, onion, tomato paste, garlic, chili powder and cumin in large slow cooker (4.5 to 6 L capacity). Cover and cook 3 to 3 1/2 hr. on LOW setting until turkey is cooked through.

  • Step 2

    Just before turkey mixture finishes cooking, prepare cornbread muffin mix according to package directions; set batter aside in bowl. Stir corn kernels into chili. Spoon cornbread batter over top. Cover and cook 1 1/2 hr. on HIGH setting until tester inserted into centre of cornbread comes out clean. Let stand 15 min. Sprinkle with cilantro before serving.

Tip

Use any fully cooked deli sausage in place of the chorizo.

Nutrition Facts

  • Nutrition Description Per serving: 1/8 of the recipe
  • Calories 420
  • Fat 17 g
  • Saturated Fat 3 g
  • Carbs 48 g
  • Sugar 10 g
  • Protein 24 g
  • Cholesterol 70 mg
  • Fibre 10 g
  • Sodium 970 mg