Dinner: Turkey Chili with Corn Muffin Topping

Ingredients

1 tsp. oil
1 lb. Italian turkey sausage
1 c. coarsely chopped onions
1 c. coarsely chopped carrots
1 1/2 tbsp. chili powder
1 tbsp. minced garlic
1 tsp. ground cumin
1/2 tsp. salt
1 can tomatoes in purée
1 can black beans
1 can chopped green chiles
1 medium zucchini
1 box corn muffin mix
3/4 c. thinly sliced scallions

Instructions

Have ready a shallow 2 1 ⁄2-qt baking dish.
Heat oil in a large, deep nonstick skillet. Add sausage, onions, carrots, chili powder, garlic, cumin and salt; cook until sausage is no longer pink. Add tomatoes, beans and chiles; simmer 8 minutes, or until slightly thickened. Remove from heat; stir in zucchini. Transfer to baking dish. Cool, cover and refrigerate up to 3 days.
To bake: Heat oven to 400 °F. Bake chili 35 minutes, or until bubbles start to form around edges.
Meanwhile, prepare muffin mix as package directs, adding the scallions. Top chili with large spoonfuls. Bake 25 minutes longer, or until topping is golden and cooked through.

Share Turkey Chili with Corn Muffin Topping