Turkey Chili with Corn Muffin Topping - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
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