Turkey Chipotle Chili With Pepper Jack Cheese Corn Cake Toppers

Total Time
40mins
Prep 15 mins
Cook 25 mins

I love this chili, and the corn cake toppers are perfect with it! The muffin mix, egg and milk amounts are from a box of Jiffy mix; you should adjust these amounts to whatever brand you're using. Adapted from Rachael Ray.

Ingredients Nutrition

Directions

  1. Heat deep skillet or wide pot over medium high heat; add oil and turkey.
  2. Crumble meat as it cooks, 3 minutes.
  3. Add the onions and garlic, chili powder, and chipotle; cook another 5 minutes.
  4. Season with salt to taste.
  5. Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan.
  6. Add the stock, tomatoes, and beans and bring to a bubble.
  7. Reduce heat and simmer at least 10 minutes, or until you're ready to eat!
  8. Heat a nonstick griddle pan over medium high heat.
  9. Mix muffin mix, egg, and milk together to make a batter; add cheese to batter and mix well.
  10. Rub grill with butter.
  11. Ladle the batter to make 3-inch cheese and corn cakes.
  12. Cook 3 minutes on each side, until golden. Transfer them to a plate and cover with foil to keep warm.
  13. Serve bowls of chili with cheese-corn toppers -- like a spicy, corn topped chili pot pie.

Reviews

(1)
Most Helpful

I didn't give a star rating for this because the method I used was different than the instructions listed here. I proceeded as normal for steps 1 through 5, then I placed the tomatoes, black beans, and chipotle chile in the blender and pureed it. It gave the chili a thicker consistency, and we thought it was really delicious this way. Also, we skipped the corn cake toppers. Thanks for posting!

bricookie55 December 21, 2009

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