Who knew...it could be this easy?!?! CHILI

It almost feels like cheating when dinner is so easy and tastes so good. The key to this chili is the brand of beans - the spices make it seem much more complicated than it is.

1 cup chopped onion
3/4 cup chopped green bell pepper
1 pound ground turkey
1/2 cup bottled salsa
2 cans (or more depending on how far you want to stretch this meal) 15 1/2 oz S&W Chili Beans (undrained)
1 can diced tomatoes (sometimes I give these a whirl in the blender since my boys prefer not to see any tomatoes!)
1 sm can V-8 juice

1 pkg Jiffy Corn Muffin Mix
1 egg
1/3 cup milk

1. Preheat oven to 400.
2. Heat a large nonstick skillet over medium heat. Add onions, bell pepper and ground turkey; cook until meat is browned, stirring to crumble. Stir in the salsa, beans, tomatoes, and V-8 juice. Spoon mixture into a casserole dish.
3. Prepare corn muffin mix according to package directions. Let batter rest and then spoon evenly over the turkey mixture. Bake at 400 for 25-35 minutes or until golden.

Serve with you favorite chili topping: cheese, cilantro, sour cream (I prefer plain Greek yogurt), red onions, etc.

You can also omit the corn muffin top and just heat up the chili on the stove. Or, make the corn bread as a side (even though this creates another dish to clean).







Kari On and Keep Traveling