Cornbread-Topped Slow Cooker Chili
Prep Time
Serves
Cooking Mode
1 lb ground turkey
1 pkg Sensations by Compliments Dry Mild Chorizo Sausage (or other dry cured sausage), diced
1 can diced tomatoes
1 can white beans, drained and rinsed
1 onion, chopped
⅓ cup tomato paste
3 cloves garlic, minced
1 tbsp ancho chili powder
1 tsp ground cumin
8.5 oz cornbread muffin mix (plus ingredients required on pkg)
1 ½ cups frozen corn kernels
¼ cup finely chopped fresh cilantro
1 lb ground turkey
1 pkg Sensations by Compliments Dry Mild Chorizo Sausage (or other dry cured sausage), diced
1 can diced tomatoes
1 can white beans, drained and rinsed
1 onion, chopped
⅓ cup tomato paste
3 cloves garlic, minced
1 tbsp ancho chili powder
1 tsp ground cumin
8.5 oz cornbread muffin mix (plus ingredients required on pkg)
1 ½ cups frozen corn kernels
¼ cup finely chopped fresh cilantro
Directions
1Combine 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.
2Just 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.
Tips
1
Use any fully cooked deli sausage in place of the chorizo.
Disclaimer
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Personal Note
Personal Note
