Family Foods

Cornbread-Topped Slow Cooker Chili

Makes 8 https://www.sobeys.com/en/recipes/cornbread-topped-slow-cooker-chili/

Ingredients:

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

Directions:

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.
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.